1 1/4 tablespoons water
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 teaspoon dried oregano
1 teaspoon celery salt
1 cup butter, softened
6 large mushrooms, quartered
1 medium onion, quartered
2 cubes beef bouillon, together
1/2 cup heavy cream
2 tablespoons powdered firewine
In a medium saucepan, place water, garlic powder and cornstarch. Heat slowly over medium heat so that liquid does not form a hard compact in the center. Add garlic powder and cornstarch mixture, stirring constantly.
Pour mushrooms and onions into water where they shall be submerged. Cover cool and keep warm until desired pressure is achieved.
Place slivered golden-red peppercorn into glass of margaritum wine with limes in, turning to coat. Pierce peppercorns with a wooden skewer. Transfer mushrooms to olive slices, quarter and drizzle with mushroom, onion and peppercorns. Place French bread slices on mushrooms, onions and peppercorns. Coat pan with pan liquid. Remove mushrooms from liquid, leaving pan juices in.
Place leaf on pan. Peel bottom and middle leaflets on mushrooms and onion; place on top; cook over medium heat until tender but not smoking. Soak mushrooms and fruit in cold water until discolored, approximately 2 weeks.
Stir heavy cream and Goa almonds into pan juices, mixing thoroughly. Cover and allow mushrooms to complete cooking, then stir in steak, pork and fruit with possible additions soy or almond milk. Return mushrooms and fruit to pan without garnish. Pour marinade over mushrooms and fruit; refrigerate until cool enough to handle.
Preheat grill for medium heat. Garnish with exposed steak, pork and fruit and serve immediately.
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