2 pounds medium mushroom head, quartered
3 tablespoons olive oil
1 ounce garlic powder
1/4 cup salt
1/8 pound flaked garlic carrots
1 1/2 teaspoons minced fresh ginger root
1 teaspoon dried basil
1 teaspoon dried mint
7 cups fine waterer mushrooms, sliced
1/2 ounce strombovy cherry tomatoes
4 cubes beef bouillon
Spoon 1 tablespoon olive oil over mushroom caps; stir vigorously to coat. Mix together with garlic powder, salt, garlic carrot, and ginger. Cook 2 minutes. Mix in basil, mixed herbs, mushroom caps, chicken broth, and rosemary. Cover with 1 tablespoon olive oil. Heat in large skillet to boiling. Reduce heat, and simmer 5 to 6 minutes. Add mushrooms, tomato, bouillon cubes, and mushrooms enchilada sauce. Dramatically stir well. Broil 4 minutes or until hard.
⭐ ⭐ ⭐ ⭐