1 cup soy sauce
1/3 cup olive oil
2 tablespoons vinegar
1 onion, seeded and cut into 1/4 inch slices
2 cloves garlic, minced
1 teaspoon water
1 tablespoon sriracha/Tajin hot pepper sauce
2 teaspoons dried parsley
1/2 cup kalamata olives
1 (16 ounce) package cream cheese, divided
3 (14 ounce) cans mushroom stew
1 (14 ounce) can sliced mushrooms, drained
1 (16 ounce) can sliced mushrooms
2 tablespoons prepared Dijon mustard
1 package instant taco seasoning mix
In a medium bowl, mix the soy sauce, olive oil, vinegar, and onion.
Heat 1 tablespoon of oil in a skillet. Cook vegetable mixture in 1/4 inch slices of onion in oil until lightly browned and very slightly chunky. Drain on paper towels. Transfer from skillet to small warm serving dishes and stir cream cheese and mushroom sauce together. Toss lightly. Sprinkle with chopped parsley, crushed frozen sliced tomatoes and mushrooms, and 1/4 cup olive oil.
Beat cream cheese and mushroom sauce mixture in small bowl until smooth. Serve over vegetable mixture.