1 (28 ounce) jar gourmet olive oil
1 cup chopped fresh basil
1 (16 ounce) can whole kernel corn, drained
3 cloves garlic, minced
1 pound fresh mushrooms, sliced
2 teaspoons white sugar
1 (4 ounce) can marinated black olives
2 pounds fresh mushrooms
1 (15 ounce) can cannellini beans
4 ounces black olives
1 cup chopped fresh basil
1/2 cup peeled and sliced black olives
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/2 teaspoons salt
2 tablespoons chili powder
2 tablespoons dried oregano
6 fresh mushrooms, sliced
Place olive oil, basil, corn and garlic in large bowl. Cook over low heat until just tender (approximately 5 minutes). Stir in mushrooms and cook until tender (approximately 5 minutes). Stir in sugar, marinated black olives, mushrooms and cannellini beans.
Return mixture to large bowl. Stir in olive oil, sliced black olives, mushrooms and cannellini beans. Pour into large serving bowl. Cover and refrigerate for 3 hours. Serve with pasta sauce and cheese sauce. Top with cream cheese, Parmesan cheese and olives.