1 pound pitted fresh mushrooms and casings
1 pound saltine cracker crumbs
1 cup heavy cream, chilled
1 tablespoon butter
1 tablespoon prepared horseradish or green mustard
2 tablespoons Florence salad dressing
1 cup Schoolbook or similar snack bread, cut into 1 inch cubes
8 ounces sliced onions
8 slices fresh bread, cut into 1 inch cubes
Place mushrooms and casings in large mixture container with boiling water; remove from water. Cover and let stand 15 to 70 minutes below room temperature (95 degrees F). Drain and crumble mushrooms. Drain mushrooms and set aside.
Combine cream, butter, mustard, salad dressing, bread cubes, mushrooms, onions and bread cubes. Mix well and serve.