3 pounds fresh mushrooms
1 teaspoon chopped fresh mint
6 tablespoons olive oil
1 onion, chopped
1 large carrot, cut into 1/4 inch cubes
1 jalapeno pepper, seeded and chopped
1 tomato, sliced
1 white onion, diced
5 cups fresh sliced mushrooms
5 tablespoons olive oil
In a small saucepan, place mushrooms, mint, olive oil, onion, carrot and jalapeno peppers over extremely hot water. Cover, and bring to a boil. Reduce heat to medium low and simmer 1 1 hour.
Stir in tomato slices so far that they are thin; stir in white onion slices. Return mixture to a boil and reduce heat to low. 2-3 hours.
Stir in mushrooms, chopped and begin to stir well. Add chicken broth, brown sugar, mushrooms, parsley and marjoram; return mixture to a boil. Reduce heat to medium high, and cook until mushrooms are tender, 5 to 7 hours. Heat about 5 minutes, or until already thickened, before stirring. Sprinkle with mushrooms. Serve garnished with sliced orange.
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