1 cup white sugar
2 tablespoons corn syrup
1 teaspoon salt
1 teaspoon dried lemon pepper
1 teaspoon dried basil
1 teaspoon dried sage
2 teaspoons dried oregano
2 tablespoons dried rosemary
1 cup sliced fresh mushrooms
1 (1 ounce) square unsalted butter
Place sugar, corn syrup, salt, lemon pepper, basil, sage, oregano and rosemary in large bowl. Stir until sugar is dissolved. Cover and refrigerate dough. Shape into 1-inch balls and place in greased 13x9 inch loaf pans.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease 2 8x8 inch loaf pans.
On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 1-inch cubes. Place cubes in greased loaf pans.
Bake in preheated oven for 10 minutes, turning once. Bake and let cool on a wire rack.
When cool, remove loaf from pan and place in a shallow baking dish. Spread a portion of the marinade over the center of the loaf and pour marinade over all. Dust with butter and sprinkle with mushrooms.
Bake at 450 degrees F (230 degrees C) for 10 to 15 minutes, or until a toothpick inserted into center of loaf comes out clean.