From the Friends of Habilitat Cookbook:

		 Morgan Maile's Marvelous Mushrooms

Ingredients:
	 16     large mushrooms
	1/2 cup butter
	 10 oz  cream cheese
	1/2 cup sour cream
	  1 cup Parmesan cheese
	1/4 cup sherry
	        juice of 1/2 fresh lemon
	  1     sprig chopped parsley
		salt
	        pepper

Instructions:
Soften cream cheese at room temperature.  Wash and dry mushrooms.  Cut 
off stems, but keep caps whole.  Chop stems and saute with 1/4 butter, 
and season.  Put stems in large bowl with cream cheese, sour cream, 
Parmesan cheese, sherry, lemon juice, and parsely.  Mix well.  Saute 
mushroom caps until brown in remaining butter.  Stuff with mixture, and 
brown under broiler.



From _Mother Earth's Vegetarian Feasts_ by Joel Rapp:

			  Mushroom-Nut Salad

Ingredients:
	1/2 lb   fresh mushrooms, sliced
	3/4 cup  olive or salad oil
	1/2 cup  wine vinegar
	  2 Tbsp water
	3/4 tsp  salt
	1/4 tsp  onion powder
	  1      small head romaine lettuce, torn into bite-size chunks
	3/4 cup  toasted filberts, chopped (or walnuts or pecans)
	3/4 tsp  savory
	1/8 tsp  pepper

Instructions:
Combine mushrooms, oil, vinegar, water and seasonings in a bowl.  Chill 
about 1 hour.

To toast filberts, spread nuts in shallow pan and bake in 400F oven for 
10-15 min, stirring occasionally.

Toss undrained mushrooms with lettuce and filberts in salad bowl.
6-8 servings



			   Mushrooms Polonaise

Ingredients:
	1 1/2 lb   mushrooms, sliced
	    1      onion, chopped
	  3/4 cup  butter
	    2 Tbsp flour
	    1 cup  sour cream
	    1 cup  heavy cream
	  1/2 tsp  nutmeg
		   pepper
	  1/2 cup  parsley, chopped
	  1/4 cup  bread crumbs

Instructions:
Preheat oven to 350F.  

Place mushrooms and onion in a heavy, _dry_ skillet.  Cover, and over 
very low heat, allow vegetables to cook in their own juices until they 
almost stick to the pan.  Add 1/2 c butter.  When butter has melted, add 
flour and cook, stirring constantly, for 5 minutes over very low heat.  
Stir in sour cream and heavy cream with a wooden spoon, then add nutmeg 
and pepper to taste.  Continue to cook, uncovered until mixture has 
thickened.  Stir in parsley.  

In another pan, lightly saute bread crumbs in 1/4 c butter.  Pour 
mushroom mixture into a buttered shallow casserole.  Sprinkle top with 
sauteed bread crumbs.  Bake until mixture has set and bread crumbs have 
browned a little more.  6 servings