| 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 |
|
Onion, diced |
| 3 |
|
Cloves garlic, diced |
| 1 |
t |
or more! chopped fresh |
|
|
rosemary |
| 1 1/2 |
lb |
Fresh mushrooms, diced |
| 1 |
t |
Flour |
| 1 |
t |
Chopped fresh parsley |
| 1/2 |
t |
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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