Neutral - A&B Method - Mushrooms St. Tropez & Rice Salad

• 12 lb mushroom
• 1 tablespoon butter
• 1 tablespoon lemon juice
• sea salt, to taste
• garlic salt, to taste
• soy sauce, to taste
• 4 -6 egg yolks
• 1 bunch celery, chopped
• 1 cup brown rice (uncooked)
• 4 cups lettuce or 4 cups other greens, chopped
• 1 tomatoes, quartered
• 1 medium onion, quartered
• 12 cup sliced green olives or 12 cup black olives
• 12 cup walnuts, chopped
• 1 tablespoon olive oil
• vinegar, to taste
• 1 teaspoon dried basil or 2 teaspoons fresh basil
• 1 teaspoon dried oregano or 2 teaspoons fresh oregano
• sea salt, to taste
• cayenne pepper, to taste
• ground black pepper, to taste

1. MUSHROOMS ST.
2. TROPEZ COOKING DIRECTIONS: Wash the mushrooms and cut ends off the stems.
3. Cut mushrooms into slices.
4. In a medium saucepan, over medium heat, melt butter.
5. Add the mushrooms, tossing lightly until soft.
6. Add soy sauce.
7. In small bowl, beat egg yolks.
8. Pour over mushrooms.
9. Cook for four minutes.
10. Season to taste.
11. Sprinkle parsley over mushrooms, serve with rice salad.
12. RICE SALAD COOKING DIRECTIONS:.
13. cook the rice.
14. (Usually you would use twice as much water as the recipe calls for rice, so one cup rice would be cooked in two cups water, however, brown rice may need a bit more water, like a tablespoon or two).
15. Let stand until cool enough to refrigerate.
16. Refrigerate rice for one hour.
17. Add lettuce, tomato, onion, olives, walnuts, olive oil, vinegar, basil and oregano.
18. Season to taste.
19. Mix well.

mushroom, butter, lemon juice, salt, garlic salt, soy sauce, egg yolks, celery, brown rice, other greens, tomatoes, onion, green olives, walnuts, olive oil, vinegar, basil, oregano, salt, cayenne pepper, ground black pepper

Taken from www.food.com/recipe/neutral-a-b-method-mushrooms-st-tropez-rice-salad-104144 (may not work)