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Shrimp-Free Cocktail

From THE WILD VEGAN COOKBOOK
When I noticed that the aborted entoloma tastes a little like shrimp, I tried cooking it in cocktail sauce, and it worked! Years later, when I had forgotten about this experiment, some friends served me mock shrimp cocktail for dinner, and I remarked how good it was. They had gotten the recipe from me!
9 cups aborted entoloma mushrooms, aborted form
2 teaspoons olive oil
1 1/2 teaspoons Vege-Sal or 3/4 teaspoon salt, or to taste
Two 25.5-ounce jars tomato sauce
2 tablespoons brown rice vinegar
3 large cloves garlic, crushed into a paste
Juice of 1 lemon
2 teaspoons freshly ground yellow mustard seeds (1 teaspoon seeds)
1 tablespoon dried dill weed, finely crumbled
1 teaspoon Tabasco sauce

1. Preheat the oven to 350 degrees.

2. Toss the mushrooms, olive oil, and 3/4 teaspoon of the Vege-Sal together in an oiled baking dish and bake, covered, for 20 minutes.

3. Combine the mushrooms with the remaining ingredients in a large saucepan and bring the pot to a boil over medium heat. Reduce the heat to low, and simmer, covered, for 10 minutes.

4. Chill completely and serve cold with toasted whole-grain bread.
Serves 6 to 8
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