1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons brown sugar
6 cloves garlic, peeled and minced
2 tablespoons lemon juice
3 cups water
1 (8 ounce) can sliced mushrooms, drained
1 cup butter
1 cup milk
1 cup orange juice
In a large saucepan combine salt, oil, brown sugar, garlic, lemon juice and water. Bring to a boil, stirring constantly, and reduce heat to low. Cook, stirring constantly, for 5 minutes, until mixture is thickened. Remove from heat and stir in mushrooms, butter, milk, orange juice and sliced mushrooms. Stir until combined. Let cool to room temperature.
Remove mushrooms from the liquid in the saucepan. Place in a blender or food processor or puree in the microwave an hour or until pureed. Divide mixture into two parts.
These layers are best warmed in a microwave oven. Cover and secure a towel around each of the 2 layers with a damp cloth. Slide saucepan layer into warm water and place on a medium plate to cool. Place bundled mushrooms and butter onto one of the hot plates and melt butter with milk and orange juice. Spread the brown sauce over the mushrooms and saucepan. Repeat with remaining ingredients. Serve warm or at room temperature.