1/3 cup whole flax seeds
1/3 cup vegetable oil
4 pounds fresh mushrooms, cut into 1 inch pieces
8 medium soft bread cubes, sliced
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried minced onion
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 cup lemon juice
1/2 teaspoon ground cardamom
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix together flax seeds, oil, mushrooms, bread cubes, basil, dried basil, ground onion, celery salt, garlic powder, lemon juice, cardamom, and salt. This should be a stir-fry option for you.
Sprinkle mushrooms on both sides of mushrooms. Coat mushrooms with vegetable oil.
Cover mushroom and mushroom parts with vegetable oil. Bring a large pot of water to a boil. Place mushrooms and mushrooms into boiling water, and cover. Remove from heat, and let stand 45 minutes.
Remove mushrooms and mushrooms from water and cool before removing stems. Drain stems, and cut into bite-size pieces. Toss moistened mushrooms with vegetable oil, then return to pot. Rub gently in butter, and cook 8 to 10 minutes. Transfer mushrooms and water to large stockpot.
Melt butter and celery salt over a medium heat in a large skillet. Stir in mushrooms, lemon juice, and cardamom. Fry mushrooms until golden brown. Drain on paper towels. Serve in a lunch bowl or spoon into bowls to serve.