1 medium onion, thinly sliced
2 (10 ounce) cans sliced fresh mushrooms
4 soft red chile peppers, seeded and chopped
2 tablespoons olive oil
1 tablespoon distilled white vinegar
2 cloves garlic, minced
1 (12 ounce) can salmon fillets, drained
7 1/2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1 teaspoon dried sage
1/4 teaspoon pepper
1/4 teaspoon dried oregano
2 tablespoons canned chopped pecans, divided (optional)
In a large skillet over medium heat, brown and chop onion. In a bowl, mix mushrooms, peppers, olive oil, vinegar, garlic, salmon fillets, Worcestershire sauce, salt, sage, pepper, oregano, pecans and raisins. Mix well. Transfer mixture to the skillet. Cook over medium heat until mushrooms are bright green, about 5 minutes.
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