| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Mushrooms (8 oz, I guess–I didn't look!) |
| 1 |
|
Green peppers, depending on size (up to 2) |
| 2 |
|
Cloves garlic, to taste (up to 3) |
| 1/2 |
c |
Shiitake Mushroom Sauce* |
|
|
Broth for sauteing |
|
|
Hard rolls |
INSTRUCTIONS
Slice mushrooms, garlic, and green peppers. (I did them separately, so I
could reserve some "untainted" peppers for my mushroom-hating son's meat
sandwich.) Saute in non-stick pan until peppers are crisp-tender. Lower
heat, add mushroom sauce and simmer. Add a little water if desired to
stretch the sauce and make it juicier. Serve heaped into split hard rolls,
with extra juice spooned over, or on the side for dipping. Mmmmm....
*I found Annie Chun's All Natural Shiitake Mushroom Sauce in a Fresh Fields
store. Ingredients: water, low-sodium soy sauce, honey, cooking rice wine,
ginger, rice wine vinegar, corn starch, dried shiitake mushrooms, mushroom
powder, dehydrated garlic, garlic. It's fatfree, contains 190 mg sodium per
tablespoon, tastes yummy. If oyu can't find that one, no doubt you could
duplicate the flavors by dumping assorted amounts of the crucial
ingredients into the pan. I believe in winging it!
Posted by Michelle Dick, FATFREE listowner, while list was down.
From: MILESKH@aol.com
Date: Sun, 26 May 96 18:19:48 PDT
A Message from our Provider:
“He who kneels before God can stand before anyone.”