1 (6 ounce) can sliced fresh mushrooms, drained
1 (10 ounce) can sliced fresh mushrooms
2 cups boiling water
1/3 cup white sugar
1/4 cup flaked coconut
3 tablespoons butter
1 (3 ounce) package instant espresso creamer
1/2 cup butter, melted
In a medium skillet over medium heat, melt butter. Season mushrooms with water and place on a medium baking sheet. Cover mushrooms and let stand overnight.
Unmelt butter and stir in the mushrooms, coconut and sugar. Cook 5 minutes, stirring constantly.
Stir in the espresso creamer and melt 3 tablespoons of butter. Spread mixture into the mushroom mixture. Cover and refrigerate for at least several hours.
While the mushrooms and coconut are chilling, heat the butter in a small saucepan over medium heat. Stirring constantly, slowly pour hot milk into the butter and milk mixture until the mixture is saturated.