2 (10 ounce) package fresh mushrooms and blood sausage mix
2 pinches dried sage pepper mix
2 ounces butter substitute, at room temperature
1/4 cup crushed coriander seeds
1 cucumber
1 onion, cut into 1 inch strips
4 sprigs fresh parsley
2 tablespoons chopped fresh mint
salt and pepper to taste
1 (7 ounce) can tomato paste
2 pounds chopped mushrooms and kale
4 green onions, cut into 2 inch slices
In a large pot combine dried mushrooms and tomato sausage, crushed coriander, and sliced cucumber. Add more olive oil if necessary for glaze; cover and simmer over medium heat until mushrooms are tender.
Stir in the butter substitute, coriander seed mixture, lemon juice, crushed coriander and parsley (optional). Mix over low heat, stirring constantly, until mixture starts to thicken. Lower heat and simmer for about 12 minutes.
Steam cooked meat to desired doneness. Drain fat from bones.
Add parsley, mushrooms, green onions and tomato paste and hold simmer for 1 hour. Remove from heat and stir in the tomatoes. Drain meat and set aside pieces for garnish with parsley and mint chives (optional).
When meat is done, mix remaining 1/4 cup olive oil, lemon juice, crushed coriander, crumbled eggs, tomato juice, parsley, mint and salt and pepper. Mix thoroughly and garnish with coriander! (Don't worry, you do not need salt and pepper flakes to make the coating.)
Place your pick around the edge of the mushrooms, and roll in a sheet of parchment. Place on a platter and cut out quarters. Fry in oil, stirring once.