3 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 tablespoon dried parsley
1/2 teaspoon dried onion
1 teaspoon salt
1 (1 ounce) packet dry onion soup mix
1 cup frozen sliced mushrooms
2 tablespoons molasses
1 (14 ounce) can stewed tomatoes (including liquid)
4 slices Cheddar cheese
Melt 2 tablespoons oil in a small skillet over medium heat. Saute the Worcestershire sauce and garlic powder for 5 minutes, stirring to break up clumps.
Stir in parsley, onion, salt, mushrooms, Cheddar cheese and tomatoes. Cook for 4 minutes or until vinegar is dissolved.
Reduce heat to low and simmer, stirring occasionally, for 5 minutes or until just tender.