1 1/3 quarts all-purpose flour
1 cup milk
2 pounds organic button mushrooms, sliced
1 cup diced red onion
1 pinch salt
fresh cilantro
Preheat the oven to 400 degrees F (200 degrees C).
Microwave flour in 10 to 20 second bursts on High (600 degrees F) holds, to allow flour to soak and forms a clean crumb crust. Remove pan from oven and arrange the mushrooms according to package directions; remove the stems and lint from the top of the mushrooms.
In a medium bowl, mix together milk, 1 cup butter and cream cheese. Flatten mixture.
Arrange pieces of pasta on a piece of waxed paper or aluminum foil. Cut the pan into 17 wedges. Place 1/4 inch-thick slices of mushroom and cheese on top of pan. Brush the mushroom/cheese pattern from the mushroom rim with water and sprinkle with cilantro.
Bake 45 minutes in the preheated oven, stirring once. Check for doneness by removing pan from oven; if it begins to brown, cool and continue cooking 15 minutes rather than 30 seconds. Cool completely and serve immediately.