1 (20 ounce) can crushed pineapple, drained
1 cup sliced mushrooms
1/2 cup sherry
2 (8 ounce) cans tomato juice
2 tablespoons water
2 cups baby carrots, cut into 1/2 inch cubes
1 cup sliced mushrooms
1 cup sliced spring onions
In a small saucepan, they steeped the pineapple, mushrooms, tomato juice, water and carrots in the juice of 1 orange, 1 lemon, 1 lime and 1 cucumber. Place in a resealable plastic bag, seal and squeeze juice through a strainer into a small glass jar.
Melt the butter in a medium bowl over high heat. Add the flour and cocoa and stir to form a roux. Mix in the milk, honey, sweet pickle relish, apple cider vinegar and chicken bouillon.
Heat oil in a large saucepan over medium heat. Add the diced carrots and mushrooms and cook until tender; remove from heat and set aside.
Saute the cooked pineapple sauce and onions and celery and saute in the olive oil until golden brown. Stir in the tomato juice, apple cider vinegar, chicken bouillon and pineapple. Let cool and press in lemon juice.
Stir in the pineapple and carrots and season with salt and pepper. Transfer this mixture to the refrigerator and reserve juice. Pour into a large saucepan with enough water to cover.
In a large bowl, mix together the pineapple, carrot and mushrooms.
Cover the saucepan and bring the water to a boil; add the cracked pineapple, stir just until and pour over the salad to serve.