1/2 lb. mushrooms, finely chopped

1 small onion, finely chopped

2 tablespoons butter or margarine

1 tablespoon Dijon-style mustard

1/4 cup whipping cream

2 small tomatoes, sliced

1 cup shredded Swiss cheese

 

Split sausages.  Arrange in a greased, shallow baking dish just large enough to hold them in a single layer. 

 

Saute mushrooms and onion in butter over medium heat until lightly browned.  Gradually stir in mustard and cream.  Bring to boiling.  Cook, stirring occasionally, until liquid is reduced and slightly thickened.  Divide mushroom mixture evenly into split sausages.  Top with sliced tomatoes; sprinkle with cheese.  Bake, uncovered, at 450 deg. until sausages and cheese brown lightly, 15 to 20 minutes.

 

Serves 4-6