1 tablespoon extra virgin olive oil
3 1/2 pounds fresh mushrooms, sliced
3 cloves garlic, chopped
1/4 cup white sugar
1/2 red bell pepper, diced
1/4 cup red mixed green and brown vegetable broth
salt and pepper to taste
1/2 teaspoon ground nutmeg
2 cups water
2 tablespoons pesto
In a medium saucepan, saute the olive oil and garlic in the oil for 2 to 3 minutes. Stir until the ingredients are thoroughly coated. Stir in the sugar and peppers, salt and pepper. Remove from heat and toss with the peppers.
Pour water and pesto into tupperware, and pour over mushrooms and garlic. Let stand 30 minutes. Season to taste with salt and pepper. Garnish with nuts, raisins, pecans and nuts.
Let stand 15 minutes before serving.