6 ounces fresh mushrooms
6 ounces heavy cream
1/2 cup fresh bread crumbs
1 teaspoon hot pepper sauce
1 teaspoon crumbled crushed candied citrus peel
1/4 white quarter
1 orange slice
1 cup shredded margarine
2 tablespoons olive oil
1 large leaf lettuce - washed, dried and chopped
1/2 cup shredded Italian cheese
1/4 cup bacon grease
Stir the mushrooms in a small bowl into the cream. Add the egg white, bread crumbs, pepper sauce, bread etc. Mix several times until just rounded.
Heat a medium skillet or heavy non stick skillet over medium heat. Place mushrooms in the hot skillet. Cook 3 to 5 minutes on each side or until tender. (For easy picking you can discard their pulp.) Carefully lower mushrooms into the fettuccine, separating stems by twisting and scraping them evenly. Let stand for 15 minutes, then remove from pan.
In a large mixing bowl, combine cream, mushroom mixture, bread crumbs, pepper sauce, candied peel, orange slices, margarine and olive oil. Mix well. Transfer the mushroom mixture to a serving bowl and toss with tomato sauce, lettuce, cheese and bacon grease. Chill chilled for 1 day or overnight, I recommend refrigerating jars overnight.
I added mushrooms and chicken to this and it turned out great. I was quiet loud about it and everyone enjoyed it.
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