Wicked Kitchen Chilli, Mint & Lime Salt 90Gb, 20gbs Staple Stuffed Mushroom Sauce 1 slice bacon 1 egg 2 tbsp Worcestershire sauce 1.5 tbsp brown sugar 1 tsp ground cinnamon 1/2 tsp vanilla 1/3 tsp salt 1/3 bowl black sherry vinegar 2 cups shredded lettuce, cut into cubes, about 40gbs 2 tsp garlic powder (optional) 2-3 tbsp warm water 1 tsp salt 1 green onion (see above) 2-3 fresh ginger, minced for frying 4 small clumps mushrooms 1/4 cup fresh basil, chopped Salt & pepper to taste 1 teaspoon freshly ground black pepper 2 large eggs 1/3 cup finely chopped mushrooms, chopped Bake for around 15 minutes Preheat oven to 180C/Gas mark 8 In a large bowl, stir together all the ingredients except bacon. Add the red wine, vinegar and lemon juice and whisk until completely combined. Bring to a boil and simmer for 15 minutes. 2. Drain in cold water. 3. Put mushroom in a large, bowl, and whisk until smooth. Add the sherry vinegar and simmer for 2 minutes. 4. Slice mushrooms into cubes. Add the vegetables