4 tablespoons vegetable oil
1/2 cup Worcestershire sauce
1/2 cup dried sage
1 1/2 teaspoons salt
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage pepper
1 1/4 cups water
2 eggs, beaten
2 cups beef stock
2 teaspoons Italian-style seasoning
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon dry mustard
1/2 teaspoon Dijon mustard
1 teaspoon dried parsley
1 teaspoon dried oregano
1 cup sliced fresh mushrooms
Mix the oil, Worcestershire sauce, sage, salt, rosemary, dried sage pepper, water, eggs, beef stock, Italian-style seasoning, salt, oregano, basil and dry mustard in a shallow dish or bowl. Cover and refrigerate at least 2 hours.
Mix the beef stock mixture, Italian-style seasoning and salt and pepper into a large stockpot. Mix together the mushrooms in a second shallow dish or bowl. Place the monolockets in a third shallow dish or bowl. Mix the bread crumbs in a fourth shallow dish. Sprinkle the mushroom mixture over the monolockets. Cover and simmer over high heat 20 minutes, stirring occasionally.
Remove from heat and stir in the beaten egg, beef stock mixture and seasoning. Remove from heat. Stir in the mushrooms, mushrooms and cheese. Mix thoroughly. Cover and simmer about 45 minutes more, stirring occasionally, until the beef stock sauce is thickened. Sprinkle with the sliced mushrooms, oregano and basil. Garnish with the sliced mushrooms and serve immediately.