1 1/2 teaspoons vegetable oil
1 cup sliced fresh mushrooms
1 large onion, chopped
1 large tomato, diced
1 cup ketchup
1/2 cup white vinegar
1/2 cup brown sugar
1/2 teaspoon white sugar
1 teaspoon salt
1 teaspoon white sugar for garnish
In a large skillet, warm 1 cup of oil over medium heat. Place mushrooms in oil, onions and tomatoes in pan. Cook over medium heat for 2 minutes, stirring occasionally. Remove mushrooms from pan.
Saute mushrooms for 5 minutes, or until mushroom liquid is almost gone. Stir in wine and vinegar. Bring to a boil, then reduce heat. Simmer for 1 1/2 hours stirring occasionally.
Heat the ketchup and white vinegar in a small saucepan over low heat. Mix together well, then slowly pour wine mixture into pan, stirring constantly. Cook, stirring, for 1 to 2 minutes, or until sauce thickens. Remove from heat and stir in brown sugar.
Bring sauce to a boil. Stir in mushrooms. Pour over mushrooms in pan, stirring well. Garnish with onions and tomato. Allow to cool before serving.
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