Baked Mushrooms

If you like mushrooms, then you will love this dish! Fresh mushrooms taste the best, but I have also substituted the canned variety with equally delicious results. The following is enough to fill an 8" baking dish, or double for a 9X13" casserole. Something unique to take to a potluck.

Baked Mushrooms
2 c Ritz crackers, crushed
2 lb assorted fresh mushrooms or 2 (8oz.) cans, drained
1 can cream of mushroom soup
1/4 teas black pepper
1/2 c milk
1/2 c butter

Melt butter, stir in crackers; set aside.
If using fresh mushrooms, wash and saute in a mixture of butter and olive oil until tender.
Spread half of the buttered crackers into a greased baking dish.
Mix mushrooms, soup, milk and pepper and spread on top of crackers. Sprinkle remaining crackers on top.
Bake at 350 until hot and bubbly (about 30 minutes).