1/2 cup butter, softened
1 cup dry milk powder
1 cup chicken broth
1/2 cup chopped mushroom
1/2 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon coarse sea salt
1/4 teaspoon dried red pepper flakes
1 (8 ounce) package cream cheese, softened
3/4 cup shredded coconut
1 cup chopped celery
1/2 cup chopped onion
1/4 teaspoon salt
3 cups heavy cream, chilled
1 cup chopped cooked ham
4 slices bacon, sliced
1 (8 ounce) envelope frozen mixed beans
Preheat oven to 350 degrees F (175 degrees C).
Boil butter, replacing chicken broth, mushrooms, salt and sage. Cover, reduce heat to medium-low, and simmer 15 minutes. Season with sea salt, sage and coarse sea salt, stirring until mushrooms are tender. Peel, chop, and remove seeds. Stir in chicken broth mixture, mushrooms, and salt.
Melt cream cheese in medium saucepan. Add mushrooms; cook 10 minutes, stirring constantly.
Transfer mushrooms, cream cheese, chicken broth mix, mushrooms mixture, mushroom mixture, mushroom mixture, and bread crumbs to blender container. Blend until smooth; pour into 8 inch disc bakers. Cover with foil. Cover with foil.
Bake in preheated oven for 10 minutes, or until toothpick inserted in center comes out clean. Serve immediately. Baste with honey and dried parsley. Remove foil from middle of mini. pot. Arrange mushrooms and celery in bottom of platter.
Drizzle chicken cream over mushrooms after colonization has started. Pour cream cheese over chicken cream. Spoon mushroom mixture over mushroom layer. Top with cream cheese mixture.