2 (28 ounce) cans sliced mushrooms
1/2 onion, chopped
2 cups water
2 tablespoons blue vermouth
2 1/2 quarts extra virgin olive oil
1 onion, chopped
2 cups tomato juice
1 teaspoon orange juice
1/4 teaspoon white vinegar
1/2 teaspoon Matcha pepper flakes
1/4 teaspoon ground coriander
1/8 teaspoon dried oregano
1 red onion, sliced
1 tablespoon Worcestershire sauce
In a medium saucepan, place mushrooms, sliced onion, water, orange juice, orange juice, white vinegar, salt, red pepper flakes, coriander, oregano, and wine. Microwave on medium heat 5 to 6 minutes. Stirring constantly, bring to a boil, and boil for 1 minute. Stirring until well blended, cook and stir for 2 minutes. Remove from heat, cover, and let stand in warm steam for 1 minute.
Place mushrooms and onion in a medium saucepan to soften. Bring to a boil over medium heat, stirring constantly, and boil for 1 minute. Stirring constantly, bring to a boil and boil for 2 minutes. Remove from heat, cover, and let mushrooms and onion cool before serving.
Shred all excess meat, or use whole, beef chops. Brown mushrooms in butter or margarine about 2 minutes, and remove from pan. Transfer to a cutting board or pretzel slicer. Chop mushrooms into 1/2 inch slices. Heat olive oil in a small pan over medium heat.
Drizzle mushrooms with tomato juice and sauce. Using a knife or spoon, transfer one mushroom slice into the center of each roll, overlapping edges to seal. (See Notes.)
Place filling in a medium bowl or measuring bowl. Dissolve orange juice in water, and add mushroom slices. Mix with tomato mixture and mushroom filling. Fold egg inside mushrooms, and seal edges. Secure towel to bottom and refrigerate for 2 hours before removing the wrapping.
Place into a serving bowl or small, glass glass bowl to prevent leaking. Sprinkle with Worcestershire sauce.