3 medium potatoes, peeled and sliced
2 medium onions, thinly sliced
5 cups chopped cooked mushrooms
1 teaspoon fresh lemon juice
1/2 teaspoon dried parsley
2 tablespoons distilled white vinegar
1 cup milk
2 tablespoons butter
4 cups water
1/2 teaspoon salt
1 quart milk
1 teaspoon ground black pepper
1/2 teaspoon dried basil
2 tablespoons dried oregano
1 tablespoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried onion
Place potatoes, onions and mushrooms in a large pot with enough water to cover. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
In a large saucepan over medium heat, bring the vinegar, milk, butter, water, salt and pepper to a boil, stirring occasionally. Return saucepan to a slow boil and stir vigorously for 10 minutes. Add 2 cups of water, stirring constantly, until mixture is slightly thickened. Stir in butter and reserve another to whip cream mixture.
In a small bowl, combine parsley, vinegar, milk, butter, water and salt. Mix well and pour over potatoes, onions and mushrooms.
Cover pot and simmer over low heat for 1 1/2 hour or until potatoes and mushrooms are tender.
On a clean clean surface, spread a thin layer of cream mixture over pot. Chill in refrigerator overnight, or overnight in the microwave.
Remove potatoes and onions from refrigerator overnight. However, peel and cube potatoes and onions. Remove skins and cut cells into thin strips. Take three slices of onion, and fold them into the pot. Spread cream mixture over potato and potato skin strips.
Remove the creamed mixture from refrigerator overnight. Heat milk in a large saucepan over high heat, whisking constantly, until it bubbles. Remove from heat, whisking constantly, and whisk in butter and water.
Cover pot and simmer about 20 minutes, stirring occasionally until liquid has evaporated. Remove from heat, whisking constantly, and simmer until mixture is thickened. Stir in parsley, basil, oregano, garlic powder, oregano, garlic powder, basil and garlic powder.