| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Ethnic, Vegetables | 3 | Servings | |
INGREDIENTS
| 1 | Red bell pepper | |
| Vegetable stock to saute | ||
| 8 | oz | Mushrooms |
| 1/2 | Onion | |
| Salt or celery salt | ||
| 1/2 | t | Dried mixed herbs |
| Black pepper | ||
| 2 | T | White wine vinegar, or to |
| taste |
INSTRUCTIONS
Chop the red pepper, mushrooms and onion finely. Put the red pepper into a frying pan (skillet) with enough vegetable stock to just cover. Bring to the boil; then reduce heat and simmer for about 7 minutes or until liquid is almost gone and pepper is soft. Add the mushrooms and onion; do not need to add any more liquid. Cook, stirring, until the onion is translucent and the liquid has come out of the mushrooms. Cook off all the liquid. Blend in the blender; season with the (celery) salt, mixed herbs and black pepper. Mix in the vinegar to taste. Posted to fatfree digest V96 #261 Date: Fri, 20 Sep 1996 07:45:52 -0700 From: "Ruth C. Hoffman" <[email protected]> Serving Ideas : This is a ketchup-type thick sauce. Serve with vegeburgers. NOTES : CONVERSIONS: 8 oz mushrooms = 4 large ones = 225 g
A Message from our Provider:
“God weeps for you”