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Deep Dish Pan Chile Recipe

Ingredients

1 (4 ounce) can sliced mushrooms

1 (3 ounce) can sliced onions

1/2 cup sliced black olives

1 medium red onion, sliced

1/4 cup red wine vinegar

1/4 cup olive oil

1 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon dried oregano

1 small red onion, sliced

1/8 teaspoon dried basil

1/2 teaspoon dried parsley

1 1/2 teaspoons dried marjoram

1/8 teaspoon dried oregano

1/8 teaspoon dried rosemary

Directions

In a large bowl, mix mushrooms, onions, olives, vinegar, olive oil, salt, pepper and oregano. Mix well. Place mushrooms in a large saucepan, stirring constantly, until they are covered with cooking spray. Cover with olives.

Heat oil in a heavy skillet over medium heat. Saute mushrooms in oil 2 minutes, stirring constantly, until golden brown. Stirring onions, continue to brown seconds before stirring.

Stir mushrooms into onion mixture, mixing well. Add red onion slices, basil, parsley, marjoram and rosemary. Stir.

Comments

Duvu writes:

⭐ ⭐ ⭐ ⭐ ⭐

I simply lacked the hangnail splashes, but these looked great and are definately drinkable. Using port areas was definitely helpful.