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Heat oil in a saucepan.
Add the onion and mushrooms and cook over medium heat for about 8 minutes. Stir occasionally and cook until browned.
Add milk, water, and remaining ingredients.
Reduce heat to low. Cook for 1.5-2 hours, stirring occasionally, until all the liquid has evaporated.
When the liquid is close to evaporating, turn your broiler to high and set a rack closer to the broiler.
When liquid has evaporated, remove the pan from the heat and use two forks to shred the mushrooms before placing the pan (make sure its heat safe) under the broiler.
If you're prone to burning yourself, I would remove the mushrooms from the pan and shred them in a bowl then place them back in the pan and broil for 5-15 minutes, stirring occasionally until you reach desired crispiness.
If your mushrooms are not shredding, add more liquid (water or broth) and let them cook down for longer until they reach that shreddable texture.