Categories: Appetizers, Cathe 
      Yield: 1 batch 
  
    1/2 lb Mushrooms (w/ big caps) 
      1 md Onion, chopped finely 
    1/2 c  Clam juice 
      3 T  Sauterne wine 
    1/4 c  Bread crumbs 
      3 T  Butter 
    1/2 c  Half and half 
      3 T  Parmesan cheese 
  
  Pop stems out of shrooms (don't tear cups).  Cut stems up finely.  Saute 
  shrooms and onions in butter (or olive oil) slowly, over medium-low heat, 
  until limp; be careful not to let mixture burn. 
   
  Add clam juice and wine; cook slowly until most of the liquid has 
  evaporated.  Add bread crumbs to shroom mixture in pan; mix well.  Should 
  be quite dry. 
   
  Add half and half until mixture has a good texture, like slightly dampish 
  clay for hand-building pottery.  Add parmesan. 
   
  Fill mushroom caps with mixture (will have to mound).  Bake in toaster 
  oven at 250 degrees F. until mushrooms start looking shriveled and ooze 
  juice, getting brown.  If unsure, taste. 
   
  Vicki's notes: 
   
  *  Don't cut mushrooms too finely. 
   
  *  Try adding crumbled bacon to mixture.