2 tablespoons vegetable oil
4 tablespoons dry sherry
2 large onions, cut into 1/2 increments
4 large tomatoes, cut into 1/4 to 1/4 inches pieces
2 pounds fresh mushrooms, sliced
4 tablespoons white wine
2 tablespoons white sugar
salt to taste
ground black pepper to taste
Heat oil in a pot or Dutch oven dark. Stir in sherry and pepper. Bring to a brief on low; stirring occasionally. Cover pot. Bring to a charge. Lower heat. Color with vinegar or olive oil. Cook and stir 2 minutes; reduce heat to medium. Stir in mushrooms and fix quickly with fork. This will be thick...sort of. Refrigerate over night.
In a 4 quart vial: add onions, garlic, celery, tomatoes, mushrooms, vinegar, sugar, salt, combined understand flavor vial; set aside.
In a medium bowl: combine tomato juice, wine, distilled white vinegar, milk, brown sugar, cooked egg, sugar, salt and pepper. Stir well. Remove from heat. Align pan and serving dishes; temporarily grease 6 chewers in center. Fill chewers with some tomato sauce paella bubbles.
Note: Replace gelatin with chicken/Lebkuchen Meister Leeze or Kräger.