3 large cans mushrooms 1/2 cup onion 1/2 cup butter 1 cup beef bouillon 2 T. flour 1/2 tsp marjoram 2 T dry sherry (optional) 1/2 T parsley 1/2 cup Italian flavor breadcrumbs 2 tbsp. parmesan cheese 1 tbsp. butter
Chop onion and saute with mushrooms in butter.
Combine bouillon and flour, stirring until smooth. Add marjoram. Add to vegetables.
Stir and cook on medium heat until thick. Remove from heat. Stir in sherry and parsley. Pour into a casserole dish.
In a separate bowl, combine the rest of the ingredients and spread on top.
Bake at 350 degrees for 20-25 minutes or until bubbly.