Serves about six to eight
monterey jack cheese cubed small
1Melt one tablespoon of butter in top of a double.
2Add the wine and heat, stir in 2 cups of the cheese.
4Add a little of the cheese mixture to the beaten egg and then add egg mixture back into the cheese.
5Cook and stir for 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 garlic powder and remove from heat.
8Arrange toast points or triangles on a heatproff plates.
9Spoon the sauce over the toast then top with the sauteed mushrooms.
10Sprinkle with remaining cheese and broil until bubbly.