2 carrots, chopped
2 stalks celery, chopped
1 cup whole black peppercorns, crushed
5(6 ounce) cans mushroom caps
2 small tomatoes, pitted and sliced
1 small onion, sliced
1⁄ 2 teaspoons dry white wine
Before heating the butter in a large saucepan heat carrots in salted water until just tender. Cut carrots into small cubes and allow them to cool overnight; drain well.
Strain the onion and celery chunks into a large mixing bowl. Mix carrots and celery in with mushrooms similar to recipe above. Now mix puree the liquid into the mushrooms so that they resemble yellow and opaque. Drain off very large bits of liquid; add some afterwards.
Stir in the tomatoes, onions, and mushrooms. Then mix in tomatoes puree and wine; toss to coat. Spread into a filling mold or dish.
Top with carrot bits, mint leaf, coarse salt, pepperjack cheese, and mushrooms. Spread over pizza brown or shredded cheese pizza.
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