3 large fresh mushrooms
1 tablespoon mayonnaise
1 large yellow onion, thinly sliced
1 large tomato, thinly sliced
1 teaspoon horseradish
1/4 cup chopped pecans
1 cup chopped celery
1/8 cup grated Parmesan cheese
1/2 cup white wine
1 pound aged ham
Place mushrooms in a medium saucepan with water to cover. Bring water to a boil, stirring to dissolve mushrooms. Reduce heat and simmer for 10 minutes. With a spoon, scoop mushrooms into pasta or stir into pan. Cover and simmer, stirring occasionally, for 5 to 7 minutes.
Remove from heat. Wipe mushrooms off of bottom of pan, then place over medium heat in another container, scraping pan; cover and simmer for 2 minutes with lid down. Arrange the mushrooms in the center of prepared pan.
In a mixing bowl, mix mayonnaise, onion, tomato, horseradish, pecans, celery, cheese and water to form a patty. Shape patty so that it is slightly larger than pan; spread soup mixture out over bottom of pan. Fill with 1/3 cup additional mushroom mixture. Seal edges of velvet glaze over top of sandwiches.
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