1 pound fresh mushrooms, sliced into small pieces
1/2 cup olive oil
1 small onion, sliced
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/3 cup vegetable oil
2 cups shredded Cheddar cheese
1/2 cup chopped fresh parsley
In a large stock pot, heat the olive oil over medium heat. Add mushrooms and onions and saute for about 5 minutes, stirring occasionally until mushrooms are opaque in color. Mix mushrooms, onion and garlic into the pan and cover.
Saute mushrooms, onion and garlic in the olive oil and oil mixture for about 1 minute.
Cold butter, softened, or milk causes the mixture to thicken. Stir in cheese, parsley and mushrooms, stirring until well blended. Cover and simmer for about 2 hours, or until cheese has melted and parsley is tender.
Remove mushrooms, onion and garlic from pan and garnish with parsley. Add shredded cheese and toss until evenly coated. Serve over spaghetti sauce.