Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut the mushroom stems off at the cap level. place the heads in boiling salted water. simmer till they sink to the bottom. strain. boil marinade water with peppercorns and bay leaves for 30 minutes. add salt and sugar. stir till dissolved. add the vinegar, bring to a boil. place the mushrooms in small jars. cover with hot marinade. close the jars. keep refrigerated. use for canapes and salads, or as appetizers. yields 4 1 fluid pint jars.

Target recipe: pre heat the oven to 375o. place the lentils in a small bowl and cover with water. cover and let stand over night. remove the stems of the mushrooms and reserve them use at a later date. wipe the mushrooms clean with a damp cloth if necessary. put the bacon grease in a skillet and bring it up to heat. drain the lentils thoroughly, combine with the rice and pine nuts, and add to the skillet. stir frequently to avoid scorching. cook it for 3 or 4 minutes. stuff half of the mixture into each of the mushrooms and pat down to compress it. place the mushrooms on a cookie sheet and carefully spoon the cheese on top. place in the oven for 20 minutes. watch it. you want the cheese to brown but not burn.