1 (16 ounce) can sliced fresh mushrooms, drained
1 (10 ounce) can sliced green chile peppers, drained
5 cups water
2 tablespoons vegetable oil
In a large skillet over medium heat, saute mushrooms in vegetable oil. Cook just until tender -- do not brown.
Add water and vegetable oil to pan and stir constantly for about 5 minutes, or until thickened.
Fry mushrooms in skillet and brown quickly. Remove from heat and allow to cool. Drain well and throw into jars. Cover tightly and refrigerate for 2 to 4 hours.