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See below ingredients and instructions of the recipe
1/3 c Water 6 oz Monterey "Portabella"
1 Chicken bouillon cube -Mushrooms, chopped
1 t Seasoned salt 6 oz Monterey "Portabellini"
1 t Rubbed sage -Mushrooms, chopped
ds Pepper 5 sl Dlightly dry wheat bread,
1 tb Butter or margarine -cubed
1 1/4 c Diced celery 8 Monterey's Golden Gourmet
3/4 c Diced carrots -"Shiitake" Mushrooms caps,
2/3 c Chopped onion -sliced
Preheat oven to 350'F. In 3-quart saucepan heat together first 6
ingredients until bouillon cube is dissolved. Add celery, carrots and
onion. Heat to boiling. Reduce heat. Cover. Simmer 5 minutes. Stir in
mushrooms. Cover and simmer 5 minutes longer, stirring occasionally.
Remove from heat. Add bread. Mix until thoroughly moistened. turn
into shallow 1 1/2 quart baking dish. Bake 30 minutes or until top is
dry. Submitted By MICHAEL ORCHEKOWSKI On 11-23-94
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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