1 tablespoon vegetable oil
1 teaspoon ground red pepper
1/4 teaspoon garlic powder
1/2 teaspoon dried yellow onion
1 teaspoon dried thyme
1 teaspoon salt
1 dash ground black pepper
1 dash ground cumin
1 dash ground cardamom
1 teaspoon crushed red pepper flakes
1 teaspoon dried basil
2 tablespoons paprika
1 teaspoon dried minced fresh parsley
1 teaspoon dried oregano
2 tablespoons dry sherry
2 tablespoons soy sauce
1/4 teaspoon minced fresh ginger root scallions (optional)
1 tablespoon distilled white vinegar
1 cup chicken broth
2 tablespoons butter
1 cup diced celery
1 cup sliced mushrooms
1 cup sliced fresh mushrooms
1 cup chopped onion
1 cup fried oyster mushrooms
1 cup shredded mozzarella cheese
In a medium bowl, whisk together water, oil, pepper, garlic powder, onion, thyme, salt, black pepper, cumin, cardamom, crushed red pepper, basil, paprika and parsley. Cover and refrigerate for at least one hour.
Heat the 2 tablespoons butter in a medium skillet over medium heat. Add the celery slices, mushrooms, onion, fish and oyster mushrooms. Cook over medium heat until mushrooms are tender. Turn the heat to low and add the chicken broth. Simmer until chicken is tender. Add the chicken and broth and heat for about 15 minutes. Add the butter mixture and garlic salt, pepper and pasta sauce. Mix thoroughly and stir into the celery mixture.
Add the oyster mushroom, mushroom, onion, celery, onion, bell pepper, shallots, cranberries, tomatoes, mushrooms, oyster mushrooms, onions, celery, bell pepper, shallots and mushrooms.
Return the remaining half of celery mixture to a small bowl and stir it into the oyster mixture. Add the chicken broth and stir well to coat.
Return the fold of the bottom pastry to the top of the bowl and spread the chicken broth mixture over this layer of pastry. Spread the oyster mixture over the top. Loaf the white cooked ricotta cheese over all and spread it out over the top of the ricotta cheese. Drizzle with the remaining olive oil and sprinkle with the remaining parsley.
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