2 (4 ounce) cans sliced mushrooms, drained
1 cup water
2 tablespoons soy sauce
1 cup vegetable oil
2 cloves garlic, chopped
1 teaspoon chopped fresh oregano
1 teaspoon Worcestershire sauce
1 teaspoon bourbon-style seasoning
1/4 teaspoon dry mustard
Place mushrooms in a large measure of hot water, drain and rinse. Drain remaining water and place mushrooms in a blender, squeezing water out.
In a large skillet over medium heat, heat oil. Use hands to position mushrooms in oil. Cook until just browned, about 20 minutes.
At this point, add garlic, oregano and Worcestershire sauce and whisk lightly.
Stir in bourbon seasoning, dry mustard and mushrooms. Continue to stir until mushrooms are tender and tomato is heated through.
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