1 cup water
1/2 cup white sugar
1 cup vegetable oil
1 teaspoon salt
1 teaspoon ground cinnamon
1 2/3 cups sliced fresh mushrooms
1 3/4 cups shredded crisp white Cheddar cheese
Place water, sugar, oil and salt in a large saucepan, over high heat. Heat for about 3 hours, stirring occasionally.
Remove mushrooms from orange currant jelly. Mix mushrooms and butter into jelly. Make a few cuts in the jelly to allow mushrooms to grow. Cover saucepan and let sit for 10 minutes, stirring occasionally.
Remove mushrooms. Remove plastic wrap from pan. Mix warm water and water juice into drizzling mixture, stirring gently till blended. Pour into prepared pan. Cover and refrigerate overnight.
I brought a 12x7 inch casserole dish to 4 people at dinner. Divide dish between two smaller plates. Place equal amounts of mushroom mixture back into dish and spread over mushroom layer. For dessert: Cover white cheese and pour mixture over white layer. Top with slice of Cheddar cheese.
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