| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, Mar95, Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, chopped fine |
| 1 |
|
Clove of garlic |
| 1 |
|
Chillie, chopped, to taste |
| 1 |
|
To 2 t thyme |
| 1 |
lb |
Mushrooms (large) chopped |
|
|
Fine |
| 2 |
tb |
Lemon Juice |
| 3/4 |
c |
Breadcrumbs |
INSTRUCTIONS
In a large saucepan gently cook 1 MEDIUM ONION, chopped finely. Add 1 CLOVE
OF GARLIC and CHOPPED CHILLIE (to taste, about 1 teaspoon)and 1-2 TEASPOONS
OF DRIED THYME. Add 500g/ie. 1 pd. MUSHROOMS (preferably large ones)
chopped finely and stir well . Cover and simmer until they are getting
soft. Add 2 TABLESPOONS of LEMON JUICE and about 3/4 CUP BREADCRUMBS (pref.
wholemeal).Cook a bit longer stirring constanly. Spoon into a dish and eat
warm on bread or as a dip, or leave to cool in the fridge. It's great!
Maree.
Source: from Rosemary Stanton's excellent `The Good Gut Cookbook`. Posted
by pronin@posgate.apana.org.au (M. Pronin) to the Fatfree Digest [Volume 16
Issue 6] Mar. 10, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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