1 cup heavy whipping cream
1 cup sugar
1/3 cup vodka
3 cups orange juice
3 cups mead
3 cups lemon juice
1 (8 ounce) can sliced portobello mushrooms, drained
1 (8 ounce) can tomato juice
3 cups white sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
In a large bowl, beat cream with sugar until fluffy. Mix in vodka, orange juice, lemon juice and mead. Stir into cream mixture.
Fold in portobello mushrooms, tomato juice and lemon zest. Transfer to an 8x8 inch glass, add lemon peel and roll in sugar, reserving 1/3 cup of juice for garnish. Pour top of wine into a wineglass and garnish with portobello and tomato sauce. Pour lemonade over all. Chill in refrigerator.