60 fresh mushrooms
1/2 c. melted butter
1/2 lb. sausage meat, or hamburger
1 onion, chopped fine
1/4 c. sherry
1/2 c. fine bread crumbs
1 tbsp. chopped almonds
1/2 tsp. thyme
1/4 tsp. each sage and salt
1/8 tsp. chopped parsley
2 tbsp. heavy cream

Wash and dry mushrooms. Brush caps with melted butter and place in buttered pan, hollow side up.

Saute sausage and onion for 20 minutes, spoon off fat. Add wine and cook a few minutes longer.

Add all above to bread crumbs and seasonings. Toss lightly and add enough heavy cream to moisten mixture. Fill caps. Bake at 375 degrees for 15-20 minutes. (You can chop part of mushroom stems and add to mixture!!)