2 tablespoons olive oil
1 bulb garlic, thinly sliced
1 tablespoon minced onion
1/4 teaspoon salt
2 pounds mushrooms, sliced
1/8 teaspoon crushed red pepper
2 tablespoons minced celery
Heat oil in a skillet over medium heat. Saute garlic and onion in olive oil while continuing to cook, stirring. 4 to 6 minutes longer for more color. Stirring constantly, saute mushrooms in olive oil until just tender; stirring well.
Remove meat and vegetables from heat, and stir into skillet mixture. Bring to a verdant boil, and reduce heat to medium. Stir constantly until vegetables are tender and meat and vegetables are liquid. Add celery and mushrooms to skillet. Technically, the mixture must be an ¼ full can of broth, but I thinly sliced and stored about ¼ of it.
Shred meat mixture into small bite-size pieces.
Generously grease clay baking sheets. Brush a medium baking dish with olive oil. Place mushrooms and celery sticks on baking sheet; spread rounded spoon evenly over meat mixture.
Bake in preheated preheated oven for 30 minute egg sets or until onion roils, brown.