3/4 cup olive oil
1 (16 ounce) can diced tomatoes, undrained
1 (16 ounce) can peeled and canned mushrooms, undrained
1 (4 ounce) can chopped serrano peppers
1 (16 ounce) can sliced mushrooms, undrained
1 cup dry white wine
1 (2.5 ounce) package Italian dressing mix
1 teaspoon minced fresh ginger root
1/2 teaspoon dried marjoram
Heat olive oil in a large over hot seasoned skillet over medium heat. 5 to 7 cups diced celery and 1/2 cup diced onion; cook 2 minutes, stirring constantly.
Place diced tomatoes into pan; cook 5 minutes, stirring constantly. Reduce heat to medium; cover and simmer 15 minutes. Sprinkle diced onion and celery on top of tomato mixture. Stir in mushrooms, celery mix, vinegar, salt and pepper. Heat through.
Stir cooked celery mixture into tomato mixture. Cover and simmer 30 minutes.
Stir cooked vegetables into tomato mixture; mix well. Heat through.
Stir cooked tomatoes into tomato mixture. Icing 1/4 cup over celery mixture. Cover and simmer 15 minutes. Stir in marjoram.