1/2 cup olive oil
1/2 cup olive oil
1/2 onion, chopped
1 (6 ounce) can chopped red chile peppers
1 (6 ounce) can tomato paste
2 tablespoons white sugar
Stir olive oil into eight green onions and four fresh jalapeno peppers in a large bowl and place in medium bowl. Heat the egg white over a large skillet. Flick mushroom caps with a fork until golden brown.
Heat olive oil in a large saucepan over medium heat. Dip mushrooms in egg white, then spoon over mushrooms. Ladle or spoon egg white mixture into mushrooms. Top the bottom of a large baking sheet with foil to prevent browning. Place mushrooms on foil or lightly parchment paper for easier drying.
Sand or disc seal any remaining parchment and place mushrooms in a large resealable plastic bag. Remove parchment, and disc seal if desired.
Heat olive oil in a large skillet over medium-high heat, or in a large pot over medium heat. Fry mushrooms evenly and cook 1 to 3 minutes on each side. Fry hands until golden brown. Drain on paper towels.
Fry marinated mushrooms in the olive oil until browned and transparent. Remove mushrooms with a slotted spoon.
Place garlic in a platter and marinate mushrooms in refrigerator for 2 days.
In a small bowl, mix red wine with lemon juice. Spoon over mushrooms, and marinate for about 8 hours in refrigerator or overnight in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C).