| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Appetizers |
4 |
Servings |
INGREDIENTS
| 3 |
ts |
-to |
| 2 |
tb |
Olive oil |
| 1 |
c |
Coarsely chopped leeks (white part only) |
| 1 |
lg |
Garlic clove peeled and finely chopped |
| 3/4 |
lb |
Mushrooms; wiped clean and coarsely chopped |
| 1/2 |
ts |
Dried leaf oregano |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper to |
| 2 |
tb |
Freshly squeezed lemon juice |
| 1/4 |
ts |
Prepared horseradish; -OR- Prepared mustard |
INSTRUCTIONS
In a large skillet, heat the oil. Saute the leeks and garlic for 2
minutes, stirring frequently.
Add the mushrooms, oregano, salt, and black pepper. Reduce the heat
slightly and continue to cook, stirring occasionally, until the mushrooms
are cooked and their liquid has evaporated, about 5 to 10 minutes.
Puree in a blender or food processor and stir in lemon juice and
horseradish to taste.
Variation: Before pureeing, this combination makes a fine filling for
turnovers; if necessary, you can stretch the amount by blending in some
mashed tofu and additional seasonings.
Makes 1-1/4 cups
Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN:
0-688-10051-1 Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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