Mushroom Baba (Hyrbova Baba) 6 Tbs (90 ml) butter 2 lbs (900 g) any variety or varieties of mushrooms, trimmed and sliced 2-3 cloves garlic, finely chopped 1/4 cup (60 ml) sherry 1 tsp (5 ml) Maggi seasoning* or soy sauce 1 tsp (5 ml) Worcestershire sauce 1/2 cup (125 ml) heavy cream The juice of 1 lemon Salt and freshly ground pepper to taste 3 egg yolks, beaten Lettuce leaves for garnish Thinly sliced toasted bread or crackers Heat the butter in a large skillet over moderate heat and add the mushrooms, garlic, sherry, Maggi, and Worcestershire sauce. Cook, stirring frequently, until the mushrooms are wilted, about 5 minutes. Add the cream and cook 5 minutes. Season with salt, pepper, and lemon juice. Place about 3/4 of the mixture in an electric food processor and process until finely chopped but not smooth or soupy. Combine with the remaining mushrooms and stir in the egg yolks. Reheat gently, stirring frequently. Pack the mixture into a glass or stainless steel bowl, smoothing the surface, cover with plastic wrap, and refrigerate overnight. Unmold onto a bed of lettuce leaves and serve with toast or crackers. Serves 4 to 6.
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