1 - 1 1/2 lb. fresh mushrooms, washed, drained and sliced
3 c. soft French bread crumbs (fresh bread, whirled in blender)
3/4 c. butter, melted
Salt and pepper
1/2 c. dry white wine

Place about 1/3 of the mushrooms in a buttered 2 quart baking dish, covered with 1/3 of the bread crumbs and drizzle about 1/3 of the butter over the crumbs. Sprinkle with salt and pepper. Repeat, using another third of the mushrooms, crumbs and butter, add salt and pepper. For the top layer, cover with remaining mushrooms; sprinkle them with salt and pepper; pour wine over all.

Cover and bake at 325 degrees for 35 minutes. Mix remaining butter and crumbs and spoon over mushrooms. Bake uncovered 10 more minutes until crumbs are toasted. May be assembled ahead and baked at last minute. Yields 12 servings.