1 tablespoon olive oil
1 pound fresh mushrooms, sliced
1 apricots
1 teaspoon oyster sauce
1 red onion, halved, chopped
1 1/2 cups water
2 tablespoons brown sugar
1 pound fresh mushrooms, sliced
3 tablespoons water
1 tablespoon soy sauce
1 (16 ounce) can marinated persimmon pulp
1/2 pound sliced almonds
1/4 pound fresh mushrooms, sliced
4 cups shredded mozzarella cheese
In a medium saucepan, heat the olive oil over medium heat. Cook mushrooms and peppers in oil until mushrooms are translucent, about 10 minutes.
Sift together the flour, salt, baking powder and baking soda, set aside.
In a medium bowl, cream together the butter, cream cheese, and brown sugar until light and fluffy. Gradually blend in the flour mixture, stirring well after each addition. Beat in the eggs, one at a time, then stir in the cooked mushrooms and pepper. Mix in the water and blueberries; stir just until combined. Drizzle batter into prepared pan.
Bake in preheated oven for 2 to 8 hours. Allow to cool completely, when unbaked, remove from pan and immediately place on rack to cool completely.