1/2 cup vegetable oil
1 (6 ounce) can sliced mushrooms, drained
1 (8 ounce) can tomato paste
1 (8 ounce) can green beans with liquid
1 (6 ounce) can black beans, drained
2 tablespoons unsalted butter
2 clove garlic, chopped
1/4 teaspoon ground nutmeg
3 teaspoons Dijon mustard
2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon Dijon mustard
1 teaspoon brown sugar for seasoning
Heat oil in a large saucepan over medium heat. Add mushroom slices and tomato paste and stir until mixture begins to turn from yellow color to blue color. Remove from heat; allow mushrooms to cool, turning once.
Place them in a large bowl, and pour water in to cover. Stir in green beans, black beans, butter, garlic, nutmeg, Dijon, sugar and garlic salt to coat ingredients. Mix until well coated. Heat gently, stirring often, until mixture thickens enough to result in a ball. Remove from heat and saucepan; drain, stirring frequently, and discard saucepan.
Return mushroom mixture to saucepan and deglaze with brown sugar. Heat gently until golden brown, about 30 minutes. Remove from heat and spoon into 8-inch square pan. Submerge bowl of mushrooms and top with cheese mixture. Cover, and refrigerate about 30 minutes, until mushrooms are tender. Serve with sliced green onions.
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