Cathe's Stuffed Mushrooms

Yields:	4 servings
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1/2	pound	mushrooms
1	medium	onion	chopped
1/2	cup	clam juice
3	tablespoons	sauterne wine
1/4	cup	bread crumbs
3	tablespoons	butter
1/2	cup	cream, half and half
3	tablespoons	parmesan, parmigiano-reggiano cheese, grated

Pop stems out of shrooms (don't tear cups).

Cut stems up finely.

Saute shrooms and onions in butter (or olive oil) slowly, over medium-low heat, until limp; be careful not to let mixture burn.

Add clam juice and wine; cook slowly until most of the liquid has evaporated.

Add bread crumbs to shroom mixture in pan; mix well.

Should be quite dry.

Add half and half until mixture has a good texture, like slightly dampish clay for hand-building pottery.

Add parmesan.

Fill mushroom caps with mixture (will have to mound).

Bake in toaster oven at 250 degrees F. until mushrooms start looking shriveled and ooze juice, getting brown.

If unsure, taste.

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Yummy! I'd like to try with less oil to make them a little healthier.