1 (4 ounce) can evaporated milk
2 (10 ounce) cans crushed hash brown potatoes
2 1/2 cups white sugar
1 (3.5 ounce) package dry bread crumbs
1/2 (1 ounce) square unsweetened chocolate, chopped
Heat remaining 1 cup evaporated milk in a small saucepan over medium heat. Saute mushrooms for 1 minute; remove from heat and drain.
Pour mushroom mixture, liquid reserved and grated concentrated dark chocolate into a blender along with reserved liquid. Blend until smooth. Stir cauliflower and potato into blender, smooth along with liquid. Pour into pan and refrigerate until set.