| 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 |
ts |
Dried mixed herbs |
|
|
Black pepper |
| 2 |
tb |
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" <ruthhoff@ix.netcom.com>
Serving Ideas : This is a ketchup-type thick sauce. Serve with vegeburgers.
NOTES : CONVERSIONS: 8 oz mushrooms = 4 large ones = 225 g
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