1/4 cup vegetable oil
1/2 cup honey
1 (4 ounce) can sliced mushrooms
6 tablespoons rice vinegar
1/2 cup sliced almonds
3 tablespoons vegetable oil
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/8 cup chopped black walnuts
1 (3 ounce) can sliced fresh mushrooms
1/4 cup chopped green olives
1/2 teaspoon salt
Combine oil and honey in a medium bowl. Heat in microwave oven over low-heat, stirring often, to about 350 degrees F (175 degrees C). Pour in vinegar and stir vigorously until dissolved. Stir in mushrooms, orange slices, shallots and basil. Pour in oil, vinegar, bell pepper and onion. Stir in walnuts. Cover and refrigerate 1 hour.
Remove from refrigerator and brush tops of 5 greased and trimmed 1 inch deep dish pie pans with water. Preheat oven to 350 degrees F (175 degrees C).
Slice each pie crust into 8 triangles and place on serving dish. Pour oil mixture over the pie. Sprinkle with green bell pepper, onion and green olives. Place mushrooms, parsley, shallots, basil and green olives over the oil. Top each triangle with 1 slice of mushrooms. Frost with mushrooms and green olives. Brush tops with remaining marinade. Cover edges of pie with foil.
Bake in preheated oven for 50 minutes, or until knife inserted in center comes out clean. Cool completely.
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