3 tb Butter
1/2 c  White Wine; Dry
2 1/2 c  Monterey Jack Cheese; Cubed
1    Egg; Lg, Lightly Beaten
1 ts Worcestershire Sauce
1/2 ts Basil; Crushed
2 c  Mushrooms; Fresh, Sliced
1/2 ts Garlic Powder

Melt 1 tbl of butter in the top of a double boiler. Add the wine and
heat, then stir in 2 cups of the cheese. Heat until melted. Add a little
of the cheese mixture to the beaten egg and then add the egg mixture back
into the cheese. Cook and stir about 1 minute. Add the Worcestershire
sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in
the remaining butter until just tender then sprinkle with the garlic
powder and remove from the heat. Arrange toast points or triangles on
individual heatproof plates. Spoon the sauce over the toast then top with
the sauteed mushrooms. Sprinkle with the remaining cheese and broil until
bubbly.