4 bonbons
1 (18.25 ounce) can sliced portobello mushrooms
1 (14 ounce) can evaporated milk
1 (16 ounce) can uncooked white wine
1 (10 ounce) package Dijon mustard bread mixes
1 (10 ounce) package instant vanilla pudding mix
Cut the bonbons into 1/4 inch slices. In a shallow dish, mix water and mushrooms. Fill with sauce, ensuring that the mushrooms are incorporated.
In a medium bowl, cream together the evaporated milk, white wine and Dijon mustard. Stir so that the mixture is evenly distributed. Fold the mustard mixture into the mushroom mixture, and refrigerate until serving.
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