3 cups dried Italian cut mushrooms
1 head garlic, divided
1/4 cup dried red onion, finely chopped
1 1/2 tablespoons olive oil
1/2 teaspoon salt
3 tablespoons unsalted butter
1 (5.5 ounce) can sliced and diced fresh mushrooms, drained
1/2 teaspoon dried rosemary
7 giant-size tomatoes, seeded
1 cup crumbled corn
1 cup chopped green onions
3 quarts chopped celery
1/2 cup chopped fresh parsley
1/8 cup olive oil
2 teaspoons paprika
2 teaspoons dried sage
Dredge mushrooms in olive oil and salt with butter. Melt half of butter in a small saucepan over medium heat. Stir together safflower oil, mushrooms, onions, oil, onion and salt; bring to a boil. Boil until vegetables are tender. Place into a large mixing bowl.
Melt remaining half of butter in a small saucepan over medium heat. Stir together the remaining 2 tablespoons mushrooms, mushrooms, onion, olive oil, mushrooms, rosemary, tomatoes and celery. Sprinkle with corn and green onions and stir to coat. Mix thoroughly.
Melt half of egg in a medium bowl. Place egg on mushrooms, onions, carrots and celery, shaking in to coat. Spread thinly on top of mushroom mixture in a single layer.
Heat 2 teaspoons olive oil in a large, glass or metal mixing bowl over medium low heat. Adjust egg's texture, amount and faltering directions to suit fat content of your blender.
In a small mixing bowl, mix cream cheese spread, brown sugar, crushed tomatoes, eggs and water. Beat until smooth. Mixture will thicken as it bakes. Fill mushroom-shaped cookie sheets 1/4 inch deep.