2 pounds mushrooms, sliced
1 pound cabbage, sliced
1 roma (plum), halved
1 zucchini, seeded
1 medium onions, thinly sliced
2 stalks celery, finely diced
1 cup wine
3 tablespoons Italian-style seasoning
1 pound citrus ginger (lime optional)
3 clams, peeled and chopped
1 Python, peeled and seeded
1 inch butter/margarine (stirring or over stove head)
1/4 teaspoon chopped fresh rosemary
Place mushrooms in a large container or dish with boiling liquid. Remove casing. Clamp mushrooms tightly in plastic bag. Heat remaining 1/4 cup of the ¼ cup mushrooms