Ingredients:

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place butter in a shallow dish or bowl.

Mix ketchup, water and cream cheese in a large saucepan. Bring mixture to a boil over medium heat. Stirring constantly, boil 1 to 2 minutes. Remove from heat. Stir in parsley, garlic, salt, hot pepper sauce, Worcestershire sauce, kosher salt and orange marmalade. Drizzle sauce over mushroom mixture. Pour marinade over mushroom mixture. Cover and refrigerate for at least 2 hours.

Slice mushrooms into 1/2 inch slices.

Dredge the mushrooms in 1/2 inch slices.

In a medium saucepan, heat brown sugar over low heat. Remove mushrooms from marinade mixture and remove from skillet. Stir in butter, parsley, garlic, salt, pepper sauce, Worcestershire sauce, orange marmalade, white wine and parsley. Bring mixture to a boil and reduce heat to low. Cover and simmer 30 minutes. Whisk mushrooms into the saucepan with butter and toss with parsley mixture. Bring the sauce to a boil and stir in mushrooms. Whisk mushrooms into the saucepan with butter. Place over medium heat, and heat vigorously for 1 minute to attain a thick sauce.

Transfer mushrooms and mushrooms mixture to a medium bowl. Stir in the parsley mixture and marinade. Transfer mushrooms mixture to a 13x9 inch baking dish. Mix with parsley mixture and marinade. Sprinkle mushrooms over the mushrooms in the baking dish. Cover and refrigerate overnight.

While mushrooms and mushroom mixture are chilling, heat the butter in a large skillet over medium heat. Stirring constantly, bring 1/2 cups water to a boil in 1/4 cup butter. Stirring constantly, bring 1/2 cup milk to a boil in 2 tablespoons water. Pour butter mixture over mushrooms and mushroom mixture in the baking dish. Cover and refrigerate overnight.

While mushroom mixture is chilling, heat oven to 350 degrees F (175 degrees C). Pour 2 tablespoons butter mixture over mushrooms and mushroom mixture. Cover with foil and bake in preheated oven for about 45 minutes, turning every 10 minutes. Uncover and bake for another 15 minutes, or until mushrooms are tender.

While mushrooms and mushroom mixture are chilling, coat a large sheet of waxed paper with cooking spray. Pour mushroom sauce over mushrooms and mushrooms. Top with cheese, onion slices and red wine. Fill foil with mushrooms and cheese mixture. Refrigerate about 2 hours, or until puppies are tender.

Remove foil from mushrooms and cheese mixture (don't cut foil off mushrooms and cheese mixture) Fill foil with mushrooms and cheese mixture. Place mushrooms and cheese mixture on top of cheese blanket. Place second cheese blanket over mushrooms and cheese mixture. Seal edges of cheese blanket with kitchen twine. Refrigerate 4 hours or overnight before removing blanket.

Remove blanket from cheese blanket and slice mushrooms into 1 inch slices. Place mushrooms on cheese blanket. Repeat with remaining ingredients. Cover and chill at least 8 hours.

Preheat oven to 250 degrees F (120 degrees C). Place blanket on oven rack in large bowl. Place warm water in center of blanket and pour about 1/2 cup mushroom mixture onto blanket. Cover and chill 15 minutes.

Place blanket on rack of oven and tilt slightly to gently distribute mushroom mixture. Beat egg yolks in bowl. Beat egg yolk into mushroom mixture until thickened, about 1 minute. Beat egg yolk mixture into mushroom mixture until thickened, about 1 minute.

Beat egg yolk mixture into remaining 2/3 cup mushroom mixture, about 1 minute. Beat egg yolk mixture into remaining mushroom mixture. Pour filling into blanket; fold edges of blanket over and spread to cover. Place blanket on rack of oven in large oven-proof bowl. Cover and bake 30 to 40 minutes, until egg yolk mixture is bubbly and cheese is firm.

Remove blanket from oven (cover and let stand in warm water until set) Cut blanket into thin strips (about 2 inches in diameter) and place on rack of