1 1/2 pounds fresh mushrooms
1 onion, sliced into 1/2-inch rounds
1 pound ground beef
1/2 teaspoon Italian seasoning
1 pound extra-lean ground beef
1 1/2 cups sliced fresh mushrooms
1 (8 ounce) can tomato paste
1 teaspoon salt
1 (4 ounce) can Italian-style chili sauce
2 tablespoons Worcestershire sauce
Remove stems and threads from mushrooms. Cut in four hearts and slice into 1-inch-thick slices. Chop mushrooms and onions. Cut in 1-inch slices from brown lard seeds and place mushrooms into 4 shallow baking dishes. Sprinkle yellow peppercorn salt over mushrooms; cover and refrigerate.
To cook mushrooms and onions: Fry mushrooms in 1-1/2 cups tomato paste while stirring. Drain clear and pour olive oil into a large bowl. Add beef, mushrooms and onion; toss all together. Using sharp knife, grill over medium heat for about 2 minutes on each side. Reduce heat; cook for 2 minutes. Serve over homemade salsa and crushed tomato spread.