2 (4 ounce) packages gin or vodka
2 (8 ounce) packages fresh mushrooms, sliced
2 tablespoons grated Parmesan cheese
4 grilled celery leaves, halved and seeded
2 tablespoons olive oil
1 tablespoon lemon juice
5 drops orange zest, or to taste
In a small bowl, mix the gin with 2 packages of mushrooms, Parmesan cheese, celery and olive oil. Chill and peel.
Sift together 2/3 cup of the mushrooms, Parmesan cheese mixture and lemon juice into a small bowl; stir into the gin mixture. Recipe
Strain mushrooms into 1/4 cup water to cook.
While mushrooms are cooking, heat a large skillet over medium heat. Cook celery leaves with olive oil in small saucepan until lightly browned. Stir celery mixture into mushrooms and cooking pot.
Return mushrooms to pan until liquid is absorbed and cooking time has elapsed. Stir in lemon juice, keeping tomatoes and celery pure. Stir celery mixture evenly over mushrooms. Pour celery mixture into the skillet.
Bring a large pot of lightly salted water to a boil. Add mushrooms and cook about 5 minutes, until mushrooms have softened. Drain, reserving 1/2 cup.
In a large glass or metal bowl, mix 3/4 cup olive oil and lemon juice. Mix well and add fruit. Spoon the mixture over mushrooms and tomatoes. Garnish with parsley and 1 orange per slice.