1 pound baby button mushrooms
1 egg
1 1/2 teaspoons crushed red pepper
1 1/2 teaspoons dried basil
1 teaspoon dried sage
1/2 teaspoon dried thyme
2 cloves garlic, minced
2 teaspoons dried parsley
1 1/2 cups butter, softened
1 (2 ounce) package dry bread stuffing mix
1 (3 ounce) can diced celery
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 cup cooked white wine
Brush the inside of a large skillet with cold water to prevent browning.
In a large glass dish, gradually spread 2 tablespoons of butter (or margarine) on top of the mushrooms. Cover the pan and reduce temperature to low.
Remove mushrooms from pan and pour tomato sauce mixture over them, stirring gently. Stirring frequently, bring to a temperature where the mushrooms are completely submerged.
Pour remaining butter (or margarine) over the mushrooms, add celery and garlic, stir filling mixture with wine, then return mushrooms to the pan. Heat to a point so that they are almost boiling, but not opaque.
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and cut into serving pieces.