3 cloves garlic, minced
1 1/2 teaspoons honey
4 ounces fresh mushrooms, sliced
1 (13 ounce) can pearl mushrooms, drained
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 (15 ounce) can cannellini beans, divided
1 teaspoon dried basil
1 teaspoon salt
2 teaspoons garlic powder
1 bay leaf
1/2 teaspoon crushed red pepper
Place garlic and honey in a shallow dish or bowl and sprinkle on mushrooms. Pour olive oil over mushrooms while still curving.
Dissolve wine vinegar in water and stir into mushrooms. Saute mushrooms in 3 cups of water until soft. Drain off liquid from mushrooms. Discard any water and add to breading mixture. Stir in 1/2 teaspoon garlic powder. Mix into skillet and saute over medium heat for 2 minutes.
Add olive oil, 2 tablespoons vinegar, 1 cup sliced mushrooms, 1 teaspoon dried basil, 2 teaspoons garlic powder and 2 black beans (or water, if using). Continue to saute and stir well for 2 minutes.
Add parsley salt, remaining 1/2 cup mushrooms, remaining 1/2 cup basil, and 1 teaspoon garlic powder. Cook over medium-high heat for 2 minutes, stirring frequently. Return mushrooms to skillet and add meat and vegetables. Return mushrooms and peppers to skillet and saute over medium heat for about 2 minutes.
Pour garlic and mushrooms mixture into skillet and add wine and oil. Stir gently over low heat for 30 seconds. Reduce heat to medium and allow to simmer slightly, then stir in parsley salt.
Return mushrooms and peppers to skillet. Increase heat and season with garlic powder and bay leaf or parsley salt. Season with basil, salt and garlic powder penne. Continue cooking for about 2 minutes.
Good flavor. I used the sauce as a topping for egg and spring rolls over rice. No fishiness.