1 1/2 pounds fresh mushrooms, cut into large pieces
1 (16 ounce) can tomato soup
1 (16 ounce) can tomato paste
1 (12 ounce) can whole milk
1 1/4 cups vegetable oil
1 tablespoon dried basil
2 tablespoons dried thyme
1/8 cup white wine
1 tablespoon beef bouillon granules
1/2 cup chopped fresh parsley
1/2 pound butter preserves
In a large pot, combine mushrooms, tomato soup, tomato paste, whole milk, vegetable oil, basil, thyme, wine and bouillon; mix well. Place mushrooms into a large resealable plastic bag. Pour tomato mixture over mushroom pieces. Cover and refrigerate for 24 hours; remove from marinade.
Preheat oven to 400 degrees F (200 degrees C).
In a long, thin spoon, stir together mushroom mixture, butter, parsley, bread crumbs and parsley. Place mushrooms in a deep layer on a medium baking sheet.
Bake uncovered in preheated oven for 30 minutes, stirring occasionally. Remove mushrooms from pan; cool on rack.