12 lg. mushrooms
2 c. cold water
1/3 c. vinegar
1 tbsp. chopped parsley
Pinch of caraway seed
2 tbsp. butter
1 inch fine bread crumbs
1/4 tsp. salt
2 egg yolks, slightly beaten

Remove stems and drop cap in water-vinegar for 10 minutes. Drain. Chop stems fine, mix with parsley and caraway seeds. Saute in butter. Stir in crumbs. Take off of heat. Add yolks. Pile lightly on caps (inverted). Place in shallow buttered pan and bake at 400 degrees for 15 minutes or until brown. 6 portions.