8 oz. sliced mushrooms
2 T. olive oil
1/4 t. salt
1 t. dried parsley
1 egg, slightly beaten
1/2 t. salt
1/4 t. garlic powder
1/4 t. dried, minced onion
1 t. dried parsley
1/2 c. fresh bread crumbs
1 lb. ground chuck
1 can cream of mushroom soup (Campbells)
3/4 c. whole milk
Heat saute pan to medium heat
Add oil and mushrooms and cook until barely done, adding salt and parsley.
Meanwhile, in large mixing bowl, stir egg, salt, garlic powder, minced onion, parsley, and bread crumbs with a fork until mixed.
Add ground chuck and mix well.
Roll meatballs (not too large) and place in a circle around the bottom of a large, microwave safe mixing bowl.
After you placed one ring of meatballs around the bottom outside of the bowl, place the rest of the meatballs above the first tier.
Cover bowl with wax paper and microwave on high for 4 minutes.
Remove wax paper.
The top tier will be cooked, and the bottom tier will not.
With 2 teaspoons, carefully transfer the top tier into the middle, pushing up a little, which will make the old bottom tier the top tier now.
Replace wax paper over bowl and microwave on high for 4 minutes.
Pour off most of grease from meatballs, leaving brown bits.
Sprinkle cooked mushrooms over meatballs.
In medium mixing bowl, whisk mushroom soup and milk until smooth.
Pour over meatballs/mushrooms, and push meatballs around a little so soup can seep down.
Replace wax paper and microwave for 4 minutes on power 7.
Stir meatball mixture.
Replace wax paper and microwave additional 4 minutes on power 7.
Let sit for 5 minutes, then serve over rice.
