Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -cathie coppolino tddb08b |
| ¾ cup | Mushrooms; chopped |
| 1¾ cup | Flour |
| ⅓ cup | Onions; chopped small |
| 1 tablespoon | Sugar |
| ¼ cup | Walnuts; chopped small |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Ground thyme |
| ½ cup | Cheddar cheese; grated |
| ½ teaspoon | Dried parsley |
| ¾ cup | Milk |
| ½ teaspoon | Salt (use less if you like) |
| ⅓ cup | Cooking oil |
| 1 tablespoon | Butter |
| 1 \N | Egg; beaten |
Melt butter in small skillet and add mushrooms and onions. Saute until onio Add the mushroom mixture and stir just until the dry ingredients are moiste Serve warm. Converted by MMCONV vers. 1.00