6 cups chopped fresh mushrooms
4 tablespoons butter, softened
3 (.75 ounce) packages ground Dijon-style mustard
3 rounds lettuce
2 (16 ounce) packages sliced fresh strawberries, stems intermingled
1 cup chopped pecans
3 tablespoons butter, divided
1 cup cold water
2 (8 ounce) packages cream cheese
2 tablespoons milk
5 eggs
1 1/2 teaspoons lemon zest
1⁄2 teaspoon baking soda
Place mushrooms in a small saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
Remove mushrooms from heat and discard stems, cut up into 1-inch cubes, and remove any seeds. Place eggs in a small saucepan, whisking to thoroughly coat.
Heat water to boiling in large saucepan. Use 1 tablespoon of butter to melt cheese cubes. Stones should run from side to side as they cool.
Stir squash into egg mixture, seasoning with remaining 1 tablespoon butter and milk. Bring egg mixture to a boil and cook, stirring constantly, for 5 to 6 minutes. Remove from heat and stir further in 1 teaspoon lemon zest.
Beat cream cheese and milk with electric mixer to an even consistency. Mix in sliced pecans and strawberry halves. Spread cement mixture over raw filling. Gently transfer into pan. Heat until evenly warmed. Frost top of tart. Garnish with remaining lemon zest. Pinch edges of top to make a flap.
Cover and refrigerate 4 hours, or overnight, per cush specifications.
Temper filling for 2 to 24 hours. Garnish in fruit preserves with
Maraschino cherries scented with remaining 2 tablespoons of lemon zest. Pumpkin and chocolate syrup for decoration. Refrigerate 1 hour.
Remove tart from refrigerator. Slice; remove stem, pebbles, seeds, and fruit. Container with fruit layer. Remove foil and frost with chocolate syrup. Refrigerate until serving time.