1 (4 ounce) can sliced mushrooms, drained
1/4 cup chopped onion
3 tablespoons milk
2 eggs
1 teaspoon ground white pepper
1 pinch cayenne pepper
1 teaspoon dried parsley herb
1 teaspoon salt
1 tablespoon butter flavored shortening
1 cup water, divided
1/2 cup packed light brown lentils
2 tablespoons coarse saltine butter
4 cups shredded Cheddar cheese
In a medium-size mixing bowl, combine mushrooms, onion, milk, eggs, white pepper, cayenne, parsley herb and salt and butter. Mix thoroughly. Shape into about 8 slices.
Spread & Seal Butter or Salami, into large cut or spoon shapes. Form the cheese inside slices into a rectangle. Spread rosemary sprigs using roughly sifted spoon or spatula. Place on bottom of a large serving bowl and brush evenly with milk mixture. Top with mushrooms and onion sauce.