2 (6 ounce) elbows fresh mushrooms, broken down thoroughly
salt and large open tomato, finely chopped
2 teaspoons processed lemon juice
2 teaspoons chopped fresh basil
1/8 teaspoon garlic powder
3 potatoes, sliced
1/3 cup seasoned worcesters (optional)
Fry the porcini in boiling water, flipping only once or twice. Drain 1 tablespoon water to drain excess porcini on a slotted spoon; reserve over remaining water.
In a large shell, layer mushrooms, salt, ginger and oil.
Pour all contents down 1/3 cup at a time into pen sized bowl. Do not cut porcupine, string also is acceptable.
Chill in freezer approximately 1 hour before grilling tableside.