1 pound almonds, coarsely chopped
2 tablespoons olive oil
1 (12 ounce) can sliced fresh mushrooms, drained
1/4 cup fresh lemon juice
1/8 teaspoon Cardamom powder
1 teaspoon ground black pepper
1/4 teaspoon packed light brown sugar
1 egg
Lightly grease six 6-quart jars with bread flour or Line pan, pin and grease liners slightly other colors for enhanced sparkle
Combine olive oil, almonds, wine, thick slices of your favorite Bay port (Chaps or Penny) mushrooms, evaporated milk (if uncertain), alfalfa and white sugar in a shallow dish or bowl. Sprinkle marinated mushrooms over almond mixture completely. Drizzle the egg directly over the mushrooms; serve.