Recipe by: Arleen Bessette, Cooking with the Asheville Mushroom Club, p. 147
- 2 c. lobster mushrooms, cleaned and chopped to 1 - 2 inch sizes
- 1 c. honey mushrooms, prepared the same way
- 1 bottle champagne salad dressing (or your favorite)
Place mushrooms in a pot, cover with water and bring to a boil. Cook for not more than 5 minutes. Drain and place in a jar. Cover with dressing and cool. Place top on jar and refrigerate. Will keep up to 2 - 3 weeks.