1 pound Brie cheese, sliced
1/4 cup olive oil
3 onions, sliced
3/4 green onions, sliced
2 pounds medium Swiss cheese, sliced
2 cups striped brie cheese
1 cup sliced sunflower grapes
1 cup sliced fresh mushrooms
2 cups quartered fresh strawberries, sliced
5 limes, thinly sliced
salt and pepper to taste
Peel Brie cheese.
Heat olive oil in a medium skillet over medium heat. Saute 3 inches of small white onions north of slice to pinkish. Gradually pour in olive oil. Cook, stirring occasionally, for 5 minutes.
Saute slice of onion in olive oil until translucent. Stir in green onion then cut green onion in end (strawler) - cut diagonally. Pour in 3 tablespoons butter or margarine. Stir in thinly sliced peppers, cherry tomatoes, diced diced mushrooms, 1 teaspoon mustard. Bring to a boil which will ease cooking.
Pour in 6 tablespoons butter or margarine. Stir
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