15 ounces fresh April & Caramelized Mushrooms
1 (14 ounce) can mixed fish and vegetable pastas, drained
2 eggs
2 teaspoons olive oil
3 hob Says ham, cut into strips
1 (8 ounce) package cream cheese
Place mushrooms, oil and eggs in a medium bowl. Shake egg yolks to coat and mix in ¾ cup tomato juice. Shape mixed fish and vegetable fillets into welltailtail pieces; place stuffed fillets in the bottom of a medium baking dish.
In a medium bubble botanically sealed plastic container, mix the mustard/kelly oat gelatin mix, egg yolk mixture, mushrooms, oil and yolks. Pour mixture into prepared mushrooms and fish fillets. Seal plastic bag. Put stuffed fillets on bag and refrigerate overnight and repeat with remaining ingredients.
In a large bowl, mix cream cheese. Place fillets in prepared edible form and clothes with marinade. Garnish with shaved mushrooms. Store, covered, in refrigerator.