4 tablespoons olive oil
2 onions, thinly sliced
2 cloves garlic, minced
5 mushrooms, sliced
1/4 cup water
1 (10.75 ounce) can tomato paste, divided
4 slices whole wheat flour
2 tablespoons sesame oil
3 tablespoons melted butter
1 pinch ground black pepper
1 (18 ounce) can crushed pineapple with juice
1 (6 ounce) can tomato paste with 1 teaspoon
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil
1 tablespoon dried rosemary
1 teaspoon vegetable oil
1 1/2 teaspoons paprika
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for about 5 minutes. Remove the pan from heat and place it in a small bowl to cool.
Combine mushrooms and water in a small bowl. Mix well each, adding a little at a time each time.
Add mushroom mixture with tomato sauce and tomato paste to the skillet, stirring. Bring to a boil. Reduce heat, cover and simmer for about 5 minutes. Gradually add flour, stirring well.
Pour whiskey over mushrooms and leaf of celery and simmer gently, adding water if necessary, until tender (about 10 minutes). Season with paprika, basil, rosemary, oil, paprika, basil, rosemary and salt.
Remove pan from heat and stir in pineapple juice (about 8 tablespoons). Using a metal spatula, fold the parchment paper around the edges to seal in the marinade. Sprinkle the remaining 1/2 cup pineapple over the mushroom mixture. Cover and chill in refrigerator.
Place an unopened package of cheese into a large bowl. Mix some of the marinade over the meat to coat. Dredge in the remaining marinade and gently pat meat dry. Brush meat with the marinade mixture.
Heat 2 tablespoons olive oil in a medium skillet over medium heat, add the onions and garlic and saute for about 1 minute. Add mushrooms and cook for about 1 minute. Add water, tomato sauce and pineapple juice and mix. Cover and simmer for about 2 minutes.
Heat 2 tablespoons of the wine in the same skillet over medium heat. Stirring constantly, cook and stir until mushrooms are tender. Stirring occasionally, cook the remaining 2 tablespoons of wine in the same skillet over medium heat until the wine is heated through.
Stir the rice, chicken and meat into the skillet. Place mushrooms and celery in the skillet and cook over medium heat for about 5 minutes. Remove from heat and spread the chicken mixture over the mushrooms and celery.
Remove the packet of cheese from the skillet and sprinkle the mushroom mixture over the top of the cheese. Spoon the mushroom sauce out into a serving bowl and pour the wine mixture over the top. Pour the egg over all and keep the skillet warm. Sprinkle with paprika, basil, rosemary, oil and paprika. Serve immediately or chill in refrigerator.