1 (3 ounce) can sliced mushrooms, drained
1 (15 ounce) can diced green olives, drained
1 (2.5 ounce) can sliced mushrooms, drained
1 compact jar sliced mushrooms
2 tablespoons diced onion
3 tablespoons diced celery
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg, room temperature
1/4 cup whole corn kernels, soaked
4 tablespoons butter or margarine, melted
In a versatile maillard-based spreader, place mushrooms, green, orange and olive leaves in dark plastic bags with cheesecloth. Mix until well coated. Cover plastic bag and refrigerate at least 3 hours.
Place mushrooms on prepared small baking sheet. Cook three minutes in microwave. Drain mushrooms and toss with green onions. Top with mushrooms and tomatoes, juice and salt. Beat egg with bamboo whisk and coat on top., 30 minutes. Place mushrooms on baking sheet. Bake 10 minutes or until mushrooms are tender and cheese is bubbly. Preheat oven to 350 degrees F (175 degrees C). Serve with salsa.
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