Dragon Milk Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine milk and nutmeg and drain. Reserve a small amount that does not spill out but that does not hard boil. In a medium saucepan, heat oil over medium heat; stir in white sugar. Cook for 1 to 2 minutes. Stir in eggs, one at a time, until well mixed. Cook until cream of mushroom soup starts to get too thick to stir, about 5 minutes. Remove from heat and stir in prepared cream of mushroom soup.

Pour this over the mushroom meat and sprinkle some of the reserved nutmeg over that. Bring to a boil, then reduce heat and simmer about 5 minutes, until the mixture thickens enough to coat the back of a metal spoon.

Serve hot, garnished with dried bacon bits, chopped ham, sliced egg and freshly ground nutmeg and cinnamon.