| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Portabella mushrooms (amount can be doubled if desired) |
| 2 | Green peppers | |
| 2 | md | Onions |
| 3 | Stalks celery | |
| 2 | ts | Cornstarch mixed with |
| 2 | ts | Water |
| 8 | oz | Crimini mushrooms (uncooked) |
| 1 | ts | Fresh ground ginger |
| 2 | tb | Soy sauce |
| 1/4 | ts | Garlic powder (up to 1/2) |
| 1/2 | c | Chicken stock |
| 2 | oz | Olive oil |
INSTRUCTIONS
Roast Portabellas for 15 minutes at 375 - let cool. Slice mushrooms into 1/4" strips. Slice onions from stem to bottom into strips (The length of the onion and 1/4" wide). Cut celery on 45 degree angle, cut pepper top to bottom into 1/2" strips. Slice crimini into 1/16" thick slices. Saute onions, green peppers, celery, ginger, and garlic until tender. Add chicken stock and soy sauce, simmer 1 minute. Thicken with cornstarch mixture. Simmer 2-5 minutes. Add both kinds of mushrooms. Simmer 5 minutes and serve over rice or linguini. Recipe from Hugo's Inn Restaurant of Kennett Square, PA Posted to EAT-L Digest 27 Sep 96 From: Amy Smalley <as5x@AVERY.MED.VIRGINIA.EDU> Date: Fri, 27 Sep 1996 16:14:13 -0400
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