| 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.
A Message from our Provider:
“For those who trust in God, there is always HOPE!”