1 pound mushrooms, washed
1 1/2 pounds mushrooms, sliced
1/4 cup chopped onion
3 cups milk
1/2 teaspoon salt
1 1/3 cups beef broth
1/3 cup dehydrated cabbage
In a large bowl, mix mushrooms, tomato, onion, milk, salt, beef broth, and cabbage.
Cover, and chill in refrigerator overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place mushrooms on grill in a single layer, brown all sides. Remove blanket of mushrooms and place on the prepared grill. Brush mushrooms with water. Cook about 8 minutes per side, or until mushrooms are opaque. Discard mushrooms, and lay mushrooms on to rest.
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