6 ounces poblano peppers, seeded and seeded
1 (16 ounce) can can canned mushroom capers, drained
2 (8 ounce) cans sliced mushrooms
1 (3 ounce) can sliced mushrooms
2 (2 ounce) cans sliced mushrooms
2 quarts vegetable oil for frying
2 (16 ounce) cans chopped onion
1 (1 ounce) package instant delectable Dijon-style mustard
1 (8 ounce) package tomato paste
2 quarts tomato paste
2 teaspoons dried minced onion
1 teaspoon dry mustard
1 teaspoon dried minced green pepper
1/4 teaspoon dried oregano
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add poblano peppers, cover, pepper rings and mushrooms; cook 5 minutes. Remove from heat.
Dredge poblano peppers down with parsley, salt, lemon juice, vinegar, salt and pepper seasoning. Sprinkle with oregano.
Place poblano pepper rings in a large roasting pan. Place tomato slices over peppers; squeeze lemon juice over peppers. Cover roasting pan with aluminum foil; add additional pepper rings or layers for flaky skin. Cook on coated foil until peppers are tender. Remove foil in final minutes; serve.