4 ounces butter, softened
1 cup all-purpose flour
1/2 teaspoon baking powder
1 (16 ounce) can mushroom, drained
1 small onion, quartered
1 cup cottage cheese
1 4 ounce can mushrooms, drained
1 tablespoon dry mustard
1 cup chopped onion
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried marjoram
1/2 teaspoon salt
4 teaspoons chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan or roasting pan with aluminum foil.
In a medium bowl, cream together butter, flour, baking powder and 1/2 cup mushroom. Beat in onion, cottage cheese, mushrooms and cheese.
Grease a 9x13 inch baking pan. Reserve 1/2 cup mushroom mixture for garnish. Mix marinade with reserved mushroom mixture. Pour mushroom mixture into pan and sprinkle with brown sugar.
Bake in preheated oven for 60 minutes, or until browned and bubbly.
Meanwhile, in a medium bowl, blend butter, onion and cottage cheese until smooth. Mix in mushrooms, onion and cheese.
Lightly oil the prepared pan. Spread mushroom mixture over bottom of prepared pan and sprinkle with remaining mushrooms.
Bake in preheated oven for 40 to 45 minutes, or until bubbly and golden brown.