In a saucepan,
combine the mushrooms, mayo and almonds. Stir the mixture thoroughly and then
blend in the olive oil and rosemary. Stir 3 times and blend in the spicy
mustard. Stir the dressing until it is creamy. Transfer the dressing evenly into
2 large Mason jars. Chill the dressing for 5 to 6 hours before using it on a
salad or as a dip.