2 tablespoons butter
4 ounces fresh mushrooms, sliced
1 onion, diced
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/2 teaspoon dried sage
1 teaspoon dried rosemary
1 1/2 cups water
2 tablespoons all-purpose flour
1/4 teaspoon dry mustard
1/4 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 (6 ounce) can sliced black olives, divided
1 cup shredded Cheddar cheese
1 cup shredded sharp Cheddar cheese
2 eggs, beaten
2 teaspoons flour
1 1/2 teaspoons dried rosemary
2 tablespoons butter
1 cup shredded Swiss cheese
Melt butter in a large skillet over medium heat. Add mushrooms, onion, garlic powder, oregano, salt, sage, rosemary and water. Stir together; reduce heat to low; cover.
Bring the flour mixture to a boil. Add the milk and stir. Reduce heat to medium-low and simmer for 1 minute. Stir in flour mixture. Pour into the skillet; simmer for 3 minutes.
Add the ricotta cheese, cheese, eggs and salt mixture. Return the skillet to medium low heat. Bring the mixture to a quick boil. Stir in butter and cheese. Pour the mixture over the mushroom mixture.