By: Washington State Chef’s Association Food Bank Challenge Cookbook

Yield: 24

Ingredients:

• 2 tablespoons vegetable oil
• 12 oz. mushrooms, finely chopped
• 1 cup frozen breaded onion rings, finely chopped
• 1/2 cup instant non-fat dry milk
• 1 cup hot water
• 24 x 3″ potato disks, previously boiled and cooled
• Salt and pepper to taste

Directions:

• Heat oil in large pan over medium high heat.
• Add the mushrooms and onions, and cook until mushrooms release their moisture and onions are soft, about five minutes.
• Add instant non-fat dry milk, and stir to combine and break up any clumps.
• Add water and bring to a simmer.
• Cook until thick, about 1-2 minutes.
• Allow to cool slightly, about 5 minutes.
• Spoon approximately one tablespoon of the mushroom mixture over each potato disk, and place on a baking sheet.
• Bake at 350 degrees for approximately 12 minutes.
• Serve hot.