Mushroom Ring Italienne

Ingredients

• 1 lb fresh mushrooms
• 1 onion quartered
• 4 Tbsp butter
• 2 Tbsp flour
• 1 c milk
• 4 eggs separated
• 2 Tbsp chopped parsley
• 3 18-inch thick slices chopped fine hot dry Cappicola

Directions

1. Chop mushrooms and onion very fine
2. Saute onion and mushrooms in 2 tablespoons butter 5 minutes
3. Melt remaining 2 tablespoons of butter and mix in flour
4. Gradually pour in milk
5. Stir constantly
6. Combine with mushrooms
7. Cool
8. Add egg yolks
9. Mix well
10. Beat egg whites until stiff
11. Fold into mushroom mixture with parsley and Cappicola
12. Add seasonings
13. Pour into greased and floured ring mold
14. Place in pan of boiling water
15. Bake at 350 for 40 minutes