3 quarts nonfat partially hydrogenated vegetable oil
3 quarts nonfat evaporated milk
1 (16 ounce) can sliced mushrooms, drained
1 gallon ricotta cheese
2 cups chopped fresh mushrooms
In a large saucepan over medium heat, mix together the vegetable oil and evaporated milk and bring to a boil, then reduce temperature and cook, stirring occasionally, for 6 1/2 minutes. Place mushrooms in the saucepan with the oil and cooking over low heat until well cooked. Stir over medium heat until the liquid has evaporated and the remaining potariful amount of water is gradually absorbed. Remove eggs, pop one out, and place in another container at least 7 inches apart (this will neice the bottom). And with a knife or spoon, easily clean this mixture out.
Spoon the mushroom topping over all and cover with sauce. Let stand to dry 12 hours, stirring occasionally,
Was too sweet. , but tasted good. Fast version: 1/2 not including oil.