6 cornbreads
1 (16 ounce) can sliced portobello mushrooms, drained
1 cup chopped onion
1 cup chopped onion
2 tablespoons white sugar
1 tablespoon dry mustard
1/3 cup brown sugar
4 eggs
2 teaspoons vegetable oil
2 teaspoons butter soap
1 1/2 teaspoons lemon zest
3 tablespoons lemon juice
Place cornbreads in a large bowl, using a wooden spoon to get them evenly coated.
Preheat oven on broiler setting.
Spread cornbreads on a baking sheet.
Roast for 45 minutes, turning once, at 350 degrees F (175 degrees C).
Remove from oven, and brush with lemon juice. Remove from oven, place on paper towels, and brush with lemon zest. Return to oven for 30 minutes, turning once.