| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Appetizers, Snacks, Vegetables |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Tomatoes, skinned, seeded & finely chopped |
| 1 |
oz |
Celery, cut in half |
| 1 |
|
Garlic clove, crushed |
| 8 |
oz |
Button mushrooms, wiped |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
| 1 |
|
Sprig of parsley |
| 1 |
|
Bay leaf |
| 1/4 |
pt |
Water |
| 1/4 |
ts |
Salt |
|
|
Pepper, to taste |
| 1 |
tb |
Parsley, chopped |
INSTRUCTIONS
Place tomatoes, celery, garlic, oil, lemon juice, parsley sprig,
bayleaf, water, salt & pepper in a pan. Bring to a boil & simmer,
uncovered, for 5 minutes.
Add the mushrooms & simmer, uncovered, for a further 5 minutes.
Remove the celery, parsley & bay leaf.
Using a slotted spoon, divide the mushrooms between 4 small plates.
Boil the liquid rapidly until it has been reduced by half, about 5
minutes. Spoon over the mushrooms & sprinkle with parsley.
Elizabeth Brand, "Vegetables"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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