| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cookbook, Mushrooms, Oregon |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh mushrooms |
| 2 |
|
Bell peppers |
| 1 |
|
Onion |
| 1/2 |
c |
Margarine |
| 2 |
T |
Dijon-style mustard |
| 1/2 |
c |
Brown sugar |
| 2 |
T |
Worhcestershire sauce |
| 3/4 |
c |
Red table wine – mellow one |
| 1/8 |
t |
Ground pepper |
INSTRUCTIONS
Wash mushrooms and cut in half. Cut peppers into l-inch squares. Chop
onion coarsely. Melt margarine and saute' onion until transparent. Add
mushrooms and peppers to onions and saute' 10 to 15 minutes, stir-ring
often. Mix together mustard, brown sugar and worcestershire until
smooth. Add wine and pepper and stir well. Add wine sauce when
mushrooms begin to brown and shrink. Simmer for 45 minutes or until
sauce is much reduced and thickened. Mushrooms and peppers will be
very dark. Note: Good as a side dish with steak or roast beef or over
fresh pasta as a main course. Source: Savor the Flavor of Oregon, A
Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN:
0-9607976-1-0 Scanned and Busted for you by Brenda Adams
<adamsfmle@sprintmail.com> Recipe by: Savor the Flavor of Oregon (Jr.
League/Eugene)
A Message from our Provider:
“Trading in futures? What about yours in heaven?”