1 (4 ounce) can sliced mushrooms
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
2 tablespoons dried oregano
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dry mustard
1/2 cup chopped green onions
1 cup cornflakes cereal
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
In a medium bowl, mix mushrooms and olive oil. Set aside.
In a large skillet, add vinegar and garlic and saute briefly. Stir in oregano, basil, salt, pepper and basil. Season with salt and pepper. Bring to a boil. Reduce heat to medium low.
Add mushrooms, olive oil, oregano, basil, salt, pepper and rosemary. Cook over medium heat, stirring constantly, until mushrooms are soft. Stirring frequently, cook until thickened but not runny. Continue to stir until mushrooms are tender. Stir in parsley, green onions, cornflakes cereal, parsley, green onions, and mustard. Remove from heat. Stir in cornflakes cereal and parsley mixture. Spoon sauce over steak.