2 tablespoons vegetable oil
1 1/2 pounds fresh mushrooms, sliced
1/2 onion, coarsely chopped
1 medium head white cabbage, shredded
1 (15 ounce) can sliced mushrooms, with liquid
1 teaspoon dried oregano
1 medium head sweet onion, coarsely chopped
1 (8 ounce) can crushed pineapple, with juice
1 (1 ounce) package instant corn bread pudding mix
1 cup chopped fresh parsley
In a large skillet, heat oil over medium heat. Stir in mushrooms and onion. Cook until mushrooms and onion are tender, about 5 minutes. Stir in cabbage, mushrooms, onion, and water. Cook until vegetables are tender, about 5 minutes.
Stir in peas, and cook until tender, about 5 minutes. Stir in pudding mix.
Arrange mushrooms and onions in a large bowl. Pour broth over mushrooms and onions. Cover, and refrigerate for 3 hours.
While the mushrooms and onions are chilling, heat the vegetable oil in a large saucepan over medium-high heat. Add zucchini and cook until tender, about 5 minutes. Remove zucchini and allow to cool.
While zucchini and vegetable oil are simmering, combine the mushrooms and onion in a large saucepan. Stir over medium heat until heated, about 5 minutes. Add the mushrooms and peas, stir well. Remove from heat, and gently stir in the crushed pineapple, corn bread pudding, and parsley.
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