1 (5 ounce) can sliced mushrooms
1/2 cup chopped onion
1 teaspoon dried minced clove garlic
2 cloves garlic, minced
2 tablespoons soy sauce
1/4 cup water
1 pinch ground black pepper
3 tablespoons sherry
1 dash hot pepper sauce
1/3 cup chopped fresh parsley
5 tablespoons olive oil
1 clove garlic, crushed
1 (4 ounce) can sliced fresh mushrooms, drained
1/2 tablespoon distilled white vinegar
1 (16 ounce) can diced tomatoes with green chile peppers
In a medium bowl, mix the mushrooms, onion, garlic, soy sauce, water, pepper, sherry, and hot pepper sauce; toss until smooth. Mix in parsley.
Melt 1 can of butterflied olive oil in a medium saucepan; add mushrooms and onion. Cook over medium heat, stirring occasionally. Add mushrooms and onion mixture and brown well; keep stirring and remove from heat. Gradually pour wine mixture over mushroom mixture and stir gently. Cover, remove pan from oven, and let marinate 5 to 10 minutes.
Reduce heat to medium-low heat; add mushrooms and onion mixture along with olive oil and mushrooms sauce. Bring to a boil; reduce heat to low and simmer, stirring, for 1 minute. Reduce heat to medium. Return pan to oven and broil for 8 to 10 minutes. Remove pan from oven and broil 10 minutes more.
Transfer mushrooms and oyster mixture into a separate bowl. Mix together tomatoes and marinade and mix together. Transfer sauce mixture to mushrooms mixture and add tomato slices. Season with garlic, salt, pepper, parsley, olive oil, mushrooms, oyster sauce, marinade mixture, croutons, parsley, and pepper. Place served mushroom mixture in standing glass bowl and toast foam. Serve warm or cold.
⭐ ⭐ ⭐ ⭐ ⭐