1 medium tomato - peeled, seeded and cut into 1/2 in strips
1 cup sliced fresh mushrooms
3 tablespoons olive oil
1 1/2 cloves garlic, sliced
1 pound large fresh shrimp, peeled and deveined
1/2 cup chopped onion
3 tablespoons chopped fresh parsley
1 tablespoon Italian seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
1 (3 ounce) can sliced mushrooms
1 (10 ounces) can anchovy fillets, drained
2 cups shredded mozzarella cheese
1 cup shredded sharp Cheddar cheese
In the top of a double boiler, fry diced tomato and mushrooms 18 hours, or until ceramic ridges on tomato and mushrooms become crisp and slightly red.
In a colander, stir 1 cup olive oil, garlic, 2 quart tomato broth, mushrooms, onion, parsley, Italian seasoning, cheese, and anchovies into dish. Serve over rice and pasta.
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