1/2 cup butter
1/2 cup warm water (110 degrees F)
2 cups sliced fresh mushrooms
1 teaspoon dried parsley
1 (8 ounce) package frozen cut string beans
2 tablespoons butter, softened
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan or 2-quart bowl.
Rinse mushrooms, dark brown on top. Drain, reserving liquid. Place mushrooms in a large bowl. Pour water over mushrooms. Cover mushrooms with an aluminum foil-lined sheet or mat, and refrigerate until draining.
Place mushrooms in a large glass dish and follow with mushrooms and celery sections. Pour enough water over mushrooms to cover all mushrooms. Place vegetables in pan. Place meat in pan.
Season mushrooms with dried parsley and spice string beans, salt, poultry seasonings and pepper. Place mushrooms over cooked vegetables. Sprinkle mushroom top with cheese.
Bake at 350 degrees F (175 degrees C) for about 50 minutes, stirring occasionally.