Categories: Cheese, Vegetables, Main dish 
      Yield: 4 servings 
  
      3 t  Butter 
    1/2 c  White wine; dry 
  2 1/2 c  Monterey jack cheese; cubed 
      1 ea Egg; lg, lightly beaten 
      1 t  Worcestershire sauce 
    1/2 t  Basil; crushed 
      2 c  Mushrooms; fresh, sliced 
    1/2 t  Garlic powder 
  
  Melt 1 tbl of butter in the top of a double boiler.  Add the wine and 
  heat, then stir in 2 cups of the cheese.  Heat until melted.  Add a 
  little of the cheese mixture to the beaten egg and then add the egg 
  mixture back into the cheese.  Cook and stir about 1 minute.  Add the 
  Worcestershire sauce and basil, set aside keeping the sauce warm. 
  Saute the mushrooms in the remaining butter until just tender then 
  sprinkle with the garlic powder and remove from the heat.  Arrange 
  toast points or triangles on individual heatproof plates.  Spoon the 
  sauce over the toast then top with the sauteed mushrooms.  Sprinkle 
  with the remaining cheese and broil until bubbly.