1 (8 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms
1 (15 ounce) can Italian-style mushrooms, drained
1 cup sliced onions
1 (7 ounce) can tomato paste
1 (15 ounce) can whole berry tomato, with juice
1 (7 ounce) can sliced portobello mushrooms
1 (6 ounce) can sliced pimento peppers
2 tablespoons butter
1 tablespoon vegetable oil
In a deep saucepan over medium heat, saute mushrooms and onions. Stir in tomato paste and tomato juice. Bring to a boil. Remove from heat; stir in mushrooms, mushrooms, onions and tomato paste. Add mushrooms, tomato paste, portobello and pimento peppers; cook over medium heat for 1 to 2 minutes, stirring frequently until mushrooms and onions turn opaque. Drain off juice.
Heat butter in a large heavy skillet over medium-high heat.
Saute 5 slices bread for 5 minutes, and stir in 4 tablespoons butter and 2 slices onion. Scoop mushrooms, mushrooms, onions, and tomato paste into bottom of each sandwich/ilaucho; spread mushrooms across bottom. Serve warm.