2 tablespoons oil for frying
8 ounces fresh mushrooms, sliced
6 onions, sliced
2 bay leaves
1 teaspoon crushed red pepper flakes
16 seaweed bivalves, sliced
1 (16 ounce) can red wine
2 tablespoons red wine vinegar
1 tablespoon soy sauce
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Italian seasoning
Heat oil in a large, heavy skillet over medium high heat. Saute mushrooms and onions in oil until translucent, about 10 minutes.
Stir in bay leaves and red pepper flakes. Place bay leaf in a medium saucepan. Place over medium heat, and bring to a boil. Boil covered for 30 minutes, stirring occasionally. Reduce heat to medium and simmer, stirring frequently, for about 3 minutes.
Temporarily reduce heat, stirring occasionally, to medium low. Stir in vinegar, wine, and vinegar. Bring to a slow simmer. Remove from heat. Stir in soy sauce and salt and pepper. Whisk into skillet with mushrooms and onions.
Fry mushrooms and onions; remove from skillet, and transfer to platter. Serve with red wine vinegar, soy sauce, and salt and pepper.