Monterey Jack Sauce
|Cubed monterey jack cheese||16 Ounce (2 Cup)|
|Cooked shrimp/4 1/2-ounce canned small shrimp, drained and rinsed||7 Medium, chopped|
|Sliced mushrooms||1⁄3 Cup (5.33 tbs) (Fresh)|
|Dry white wine||1⁄4 Cup (4 tbs)|
Place cheese in top of a double boiler; bring water to a boil.
Reduce heat to low; cook, stirring constantly, until cheese melts.
Combine cornstarch and water, stirring well; stir into cheese.
Cook, stirring constantly, 1 minute.
Add remaining ingredients, and stir until thoroughly heated.