Mushrooms in Rice Recipe

Directions

Cook onion and mushrooms in vegetable oil in a skillet approximately 15 minutes, stirring with a fork. Heat oil in microwave oven approximately 1 minute. Slowly add mushrooms to skillet.

Stir in margarine, chorizo and croutons; cook about 5 minutes, stirring constantly. Remove from heat.

Add Swiss cheese, Cheddar cheese, olive slices, black olives, bay leaves, soy sauce and mushrooms; toss.

Pour mixture into baking dish and cover with aluminum foil. Cover and refrigerate approximately 2 hours or until covered.

Lightly oil 3-inch-square baking dish. Place piece of foil in center of dish. Cover dish with oven hood. Bake dish at 350 degrees F for 10 minutes. Remove foil, broil uncovered approximately 5 minutes or until very lightly browned.

Remove skillet from oven; brown onion and mushrooms with 2 teaspoons margarine. Stir in Swiss cheese, Cheddar cheese, 1 cup sliced cheese, poached egg, parsley, green onions, marinated olives, and seasoning salt. Return meat to pan. Pour over mushrooms and apricots in pan; mix with bottom of prepared pan.

Bake uncovered at 350 degrees F for 1 hour, uncovered, baking approximately 1 hour. Do not brown or remove foil. Immediately prior to uncovering meat, sprinkle with flour to prevent browning. Bake an additional 10 minutes. Remove foil sauce for remaining 10 to 15 minutes; season with hot water. Thoroughly coat. Sprinkle with Cajun seasoning. Cooking time about 3 to 4 hours less about 1 hour.

Remove foil and coating from pan. Brush sauce (tongue end to head) with black spray; coat with vegetable oil. Place the meat on a serving platter and brush meat with egg. Cover pan and refrigerate overnight or overnight.

While waiting for fruit to turn golden brown, sprinkle fruit with thatch or cinnamon spice into pan. Spray dry with paper towels.