| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetables, Vegetarian, Pasta, Appetizers |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion — sliced |
| 1 |
|
Leek — cleaned & sliced |
| 2 |
|
Carrots — sliced |
| 2 |
|
Celery stalks — sliced |
| 2 |
|
Cloves garlic — minced |
| 3 |
md |
Tomatoes — cut in wedges |
| 1 |
c |
White wine |
| 1 |
tb |
Parley flakes |
| 1 |
tb |
Thyme leaves |
| 1 |
|
Bay leaf |
|
|
Fresh ground black pepper |
| 2 |
lb |
Mushrooms |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
Prepare mushrooms by cleaning and removing the stems. Leave whole if they
are small, otherwise, cut in half. Set aside.
In a large pot, saute the onion, leek, carrots, celery, and garlic in 1/2
cup water for 10 minutes. Stir in wine, tomatoes, and seasonings. Bring to
a boil, lower heat and add prepared mushrooms. Simmer over med/low heat
for 10 minutes, stirring occasionally. Mix cornstarch with 1/4 cup water.
Slowly add to the mushroom mixture while stirring. Cook until thickened.
Serve over rice or other whole grains. Also goes well with pasta. This
dish is very good cold as an appetizer. From the McDougall Health
Supporting Cookbook, vol.1.
Recipe By :
From: Garry Howard <garhow@a4450gh.Esr.Date: Tue, 3 Jan 95 12:43:52 Est
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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