3 tablespoons all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon ground nutmeg
1 teaspoon ground red pepper
3 tablespoons warm olive oil, divided
1 (1 ounce) package fresh mushrooms, sliced
1 cup sliced onions
1 cup chopped green olives
1 cup crushed red wine
1 cup shredded Cheddar cheese
In a medium bowl, mix the flour, granulated sugar, nutmeg, and red pepper. Toast the olive oil in a large electric skillet to about 8 minutes, stirring with a wooden spoon about 3 minutes. Mix in the mushrooms and onions. Fry and stir about 1 minute. Drain the plant and set aside.
In a medium skillet, heat the 2 1/2 teaspoons of remaining olive oil in hot water and bring to a light boil. Saute mushrooms into the hot oil until crisp, about 5 minutes. Drain on paper towels. Stir in the mushrooms, olives, Cheddar cheese, and pepper. Transfer to a wet dish, cover, and refrigerate until firm, about 1 hour. Season with salt and pepper to taste. Refrigerate remaining vegetables in plastic wrap until ready to use.
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