2 1/4 cups raisins
3 tablespoons brown sugar
2 teaspoons lemon zest
1 (16 ounce) can sliced mushrooms
1 (6 ounce) can tomato juice
1 cup shredded Cheddar cheese
In a saucepan, dissolve raisins in brown sugar. Set aside.
Place sliced mushrooms and tomato juice in the prepared pan and gently spoon over the raisins and mushrooms. Bring to a boil, stirring constantly. Stirring constantly, cook and stirring until mixture is hot but not too thick. Remove from heat, pour over the mushroom mixture.
Stir in the cheese and spread evenly. Chill in refrigerator until serving