monterey jack cheese, cubed small
egg, slightly beaten
1Melt 1 tablespoon of butter in the top of a double boiler.
2Add the wine and heat, then stir in 2 cups of the cheese.
4Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese.
5Cook and stir about 1 minute.
6Add the worcestershire sauce and basil, set aside keeping the sauce warm.
7Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat.
8Arrange toast points or triangles on individual heatproof plates.
9Spoon the sauce over the toast then top with the sauteed mushrooms.
10Sprinkle with the remaining cheese and broil until bubbly.