4 medium whole mushrooms
3/4 cup soy sauce
4 carrots, cut into 1/3-inch slices
4 medium onions, cut into strips
3 cloves garlic, peeled and crushed
3 tablespoons vegetable oil
1 pound boneless pork loin
1 (8 ounce) package cream cheese, diced
1 1/2 cups milk
1/2 cup white sugar
1 1/2 teaspoons Worcestershire sauce
1 box cream cheese, diced
8 ounces chopped fresh mushrooms
Back in the spring of the 1950s, one year before Junior Mints were invented, I scoured the refrigerated food pantry for spaghetti sauce recipe or any recipe that included mushrooms.
In a small bowl, mix the soy sauce, carrots, onions and garlic. Spread this over the mushrooms.
Place the pork loin over the mushrooms and pour the soy sauce over all. Arrange mushrooms on top of the pork. Place the top of the mushrooms on the bottom of the meat while filling is still in place.
Melt the cream cheese in a large saucepan over medium heat. Blend the milk and sugar and slightly mix in the Worcestershire sauce. Season with salt and pepper to taste. Stir into the saucepan and continue to simmer until thickened. Fold the cream cheese mixture into the mushroom mixture while remaining in a saucepan.
Add the cream cheese mixture to the saucepan and stir over medium heat until thickened. Pour over the mushroom and enchilada mixture and top with mushroom sauce. Top all with the mushrooms, mushrooms, cream cheese, wine and olive oil. Crepe pan I!
Cover the crepe pan with a towel and place in the refrigerator for several hours before serving.