20 fresh mushrooms caps
Sauté in butter or oil until they begin to get tender

2 T chopped stems
2 T minced onions
2 t chives or green onions
3 T onion bits
Sauté until tender

2 T chopped, toasted pecans
½ t salt
2 T white wine or sherry
2 T mayonnaise
Stir all together, and add

1 C soft bread crumbs
Mix all well, fill the mushroom caps, bake until heated all the way through.
350 for approx. 15 min.

Another recipe brought to you from the kitchen of the Latigo Guest Ranch.