1 (19 ounce) can black canola oil
4 cups water
2 pounds fresh mushrooms, sliced
2 ripe tomatoes, peeled and diced
2 cloves garlic, minced
4 ounces cream cheese
1 cup whole kernel corn flour for topping
1 tablespoon sour cream
1 onion boiled jalapeno pepper, chopped
3 teaspoons Dijon-style prepared mustard