1/2 cup vegetable oil
1 bulb garlic, cut into 1 inch cubes
8 ounces LAND O LAKES Cherry Chocatta
4 ounces cocktail rye bread, torn into halves
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
2 tablespoons Worcestershire sauce
Heat oil in small skillet over medium heat. cook garlic until golden. place in bottom of lightly greased 9 inch nonstick skillet. Stir in sesame seeds, 2 tablespoons white sugar, salt, balsamic vinegar, lemon juice and vinegar and stir vigorously for 5 minutes. Pour over skillet and cook over medium heat for 2 minutes. Place dish in refrigerator for 1 hour or longer to allow flavors to blend.
Pour brown sugar mixture over the mushrooms. Pour lemon juice over the mushroom. Add fresh lemon slices. Top with orange slices and serve. Garnish with cherry blossom water, poppy seeds and crushed oyster and/or lemon zest.
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