| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dupree |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Olive oil |
| 2 |
|
Carrots; roughly chopped |
| 1 |
|
Onion; roughly chopped |
| 2 |
c |
Garlic; peeled and chopped |
| 2 |
c |
Dry white wine |
|
|
Salt and pepper |
| 1 |
lb |
Button mushrooms; cleaned |
| 2 |
lb |
Tomatoes Bouquet garni |
| 2 |
|
Stalks parsley |
| 2 |
|
Sprigs thyme |
| 2 |
|
Bay leaves |
| 2 |
tb |
Chopped fresh parsley; for garnish |
INSTRUCTIONS
Use fresh or canned tomatoes that are peeled, seeded, and roughly chopped.
Heat 2 tablespoons of oil in a frying pan. Add carrots, onion and garlic
and saute until soft. Add wine and season to taste with salt and pepper.
Trim mushroom stems, if tough (reserve for stock or soup), and add to
vegetables. Add tomatoes and bouquet garni. Cook 15 to 20 minutes over
medium heat. Remove bouquet garni. Stir in parsley. Serve hot or cold.
Serves 4 to 6
Recipe By : Nathalie Dupree
Posted to MC-Recipe Digest V1 #239
Date: Wed, 9 Oct 1996 15:26:55 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
NOTES : Sauce contains carrots, onions, garlic, mushrooms and tomatoes.
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