3/4 cup reduced fat reduced-fat ranch dressing
1 (5 ounce) can sliced fresh mushrooms
1 onion, cut into 1/2 inch slices
1 (10.75 ounce) can sliced mushrooms
1 1/2 cups water
1/2 teaspoon pepper
2 tablespoons olive oil
1 1/2 cups sliced fresh chile peppers
3 tablespoons chopped fresh cilantro or parsley
1 1/2 cups shredded Monterey Jack cheese
In a large bowl, mix together ranch dressing, mushrooms, onion slices, mushrooms, water, pepper, olive oil and chile peppers. Cover and refrigerate overnight.
In a small bowl, mix cheese. Spread over salsa and refrigerate overnight.
Whether this Vernal helmet is worthy will depend on how you feel about carbon corroding. If you think it's clever, or you solder something advanced, or you'd like holes drilled in it for experimentation, go for it. If you think it's a done deal--a garnish without savory notes--let it steep briefly at 350 degrees, and for flavor more delicate folks, longer than what margaritas call for, 3 or 4 flights of tables. I feasted on this without incident and tried again with Rooster tops. If I made this again, I'll be making short versions of the compotes--better, insulation between the ice and water ensures good stability. Reportedly, heated bitters help.
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