32 med. sized mushrooms
1 (6 or 8 oz. can) tomato sauce
1 c. white wine
1/2 clove garlic, mashed to pulp
1 lb. sausage meat (3/4 lb. mild Italian and 1/4 hot Italian)
1/8 tsp. oregano

Wash mushrooms, remove and chop stems; add these to sausage meat; stuff the caps, rounding the sausage meat into a high crown; place in moderate oven 350 degrees and cook for 1/2 hour. Sausage meat must always be thoroughly cooked. For the sauce, mince the garlic and than mash to a pulp to have ready for the sauce.

Before the guest arrive, heat in blazer pan (chafing dish), the tomato sauce, wine, garlic and oregano; when blended add the hi hat mushrooms; cover and let sauce bubble over top; spear with toothpicks for guests to nibble.