1 (8 ounce) package fresh mushrooms, sliced
1 (8 ounce) can sliced pineapple
1 (8 ounce) can whole pineapple with juice
1 (8 ounce) container mushroom broth
1 dash hot pepper sauce
1 dash paprika
1 dash garlic powder
1 cup chopped onion
2 cups sliced potatoes
2 tablespoons chili powder
1 teaspoon dried oregano
1 tablespoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried black pepper
1 cup hot sauce
In a medium saucepan, saute mushrooms over medium heat until tender. Stir in pineapple and pineapple juice. Bring to a boil, stirring occasionally. Reduce heat to medium-low, bring to a boil, and cover.
Stir in 1/2 can of milk and mushroom sauce. Bring to a slow boil, stirring occasionally. Reduce heat to low, where it begins to pick up steam. Cover pot, reduce heat to medium and simmer, stirring occasionally, 2 to 20 minutes.
Stir in mushrooms, garlic powder, onion, potatoes, chili powder, oregano, basil and pepper. Bring to a short, simmering boil, stirring occasionally. Add hot sauce and simmer, stirring occasionally. Notes:
Remove marinara sauce from marinara noodles. Place marinated cheese in a saucepan and heat gently just to a liquid; add some mushrooms and cheese. Heat slowly over low heat. Adjust marinara salt, onion and celery salt.