1/4 cup beer
1 cup white wine
1 tablespoon molasses
5 ounces French baguette, cut in half
2 pounds frozen mushroom caps, thawed
2 pounds fresh mushrooms, sliced, juice reserved
2 small onions, halved and thinly sliced
2 cups mayonnaise
1 tablespoon lemon zest
2 tablespoons crushed saltine cracker crumbs
In a blender, combine beer, wine, molasses, and baguette. Pour mixture into a large serving bowl.
Place mushrooms on the bottom of a large container. Pour broth through mushroom cap into container and sprinkle with crushed cracker crumbs to seal. Top with reserved mushroom caps. Cover, and refrigerate for one hour.
While the float is in the fridge, bring a large pot of water to a boil in a large saucepan. Add the reserved mushroom caps and brown on all sides. Remove from refrigerator. Remove bottom of float from refrigerator and let cool completely.
When the float has cooled, stir mayonnaise, vinegar, lemon zest, saltine crumbs, mushroom caps, mushroom caps, mushrooms, onions, mayonnaise, lemon zest, crushed cracker crumbs, and mayonnaise to form a cream. Serve mixture over appetizers, biscuits, dice, corn muffins, garden vegetables, side of pasta, spaghetti, potatoes, ham, turkey, ham and cheese sandwiches.