| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Sauce | 4 | Servings | |
INGREDIENTS
| 10 | Dried Shittake mushrooms; diced after soaking | |
| 1/4 | c | Shittake soaking liquid |
| 1 | ds | Red wine vinegar |
| 1 | md | Onion; diced |
| 3 | Cloves garlic; diced | |
| 1 | ts | (or more!) chopped fresh rosemary |
| 1 1/2 | lb | Fresh mushrooms; diced |
| 1 | ts | Flour |
| 1 | ts | Chopped fresh parsley |
| 1/2 | ts | Dried oregano |
| Salt and pepper to taste |
INSTRUCTIONS
Date: Sun, 24 Mar 96 10:19:23 -0800 From: Amy Felix <msphink@ns.mauswerks.com> Reconstitute the dried shittakes in a small bowl and save 1/4 cup of the soaking liquid. Heat the liquid in a large frying pan, add the onion and saute over medium heat for 5 minutes. Add the garlic and rosemary and saute another 2-3 minutes. Blend in the mushrooms and cook over high heat, stirring constantly with a wooden spoon for 3-4 minutes. Spash in some red wine vinegar. Stir in the flour to absorb the juices and thicken the sauce. Add the salt, pepper, and parsley and combine thoroughly. (makes 1 1/2 cups) The original recipe is from *Cooking From an Italian Garden* by Paola Scaravelli and Jon Cohen. This is my VLF version and it's still incredibly good. Think of a hot mushroom pesto! It's lovely on some chunky pasta like farfalle. The book also claims it's good on sandwiches and steamed veggies. I used white button mushrooms as my *fresh*, I bet it would be really good with some crimini or portabello mushrooms mixed in. I would definately advise chopping the ingredients in a food processor to save oodles of time. I hope you enjoy this as much as I did! FATFREE DIGEST V96 #83 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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