Heat the oil in a large saucepan, add the mushrooms and cook until the water evaporates.
When almost done add salt, pepper, several drops of Tabasco Sauce and Vegeta Gourmet Stock Powder.
Stir well, cook briefly and let cool.
Add eggs and the mayonnaise.
Mix lightly and place in an oven-proof casserole, arranging cheese slices over the top.
Bake briefly in a preheated oven – about 10 minutes.
You may serve various fresh or pickled salads with this tasty dish.
Dry the mushrooms well before slicing them. Cook them in preheated oil in a broad pan so that they remain juicy.