Servings: 4

Ingredients:

1/4lb (100gm) Dried shiitake mushrooms
½ glass of Red wine
1 Onion
3 Garlic Cloves
1/2lb (225gm) Cooked Ham
1/2lb (225gm) Lean Pork
1/4lb (125gm) Bacon
4 Sprigs of Parsley
2 Eggs
2 Tbsp (15ml) Breadcrumbs
Salt and Pepper
½ oz (15gm) Dripping
1 Tbsp (15ml) Oil
1 Tsp (5ml) Wine or Cider Vinegar


Preparation:

Add the ½ glass of red wine to a bowl of warm water and presoak your mushrooms for about 45 minutes, then slice them into pinky size strips. Preheat the oven to 325 F (170c). Peel and chop the garlic and onion. Mince the bacon (derided), ham, pork and parsley and add these ingredients to a bowl and mix well with the eggs, breadcrumbs and seasoning. Heat the dripping and oil in a casserole pot and, when hot, remove from heat and put in a layer of your mixture (don’t pack it tightly) and then a layer of the sliced mushroom caps. Repeat until all the ingredients are used up. Cover and bake for about 2 hours and sprinkle with vinegar just before serving.