| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
2 |
Cups |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 1/4 |
c |
Olive oil |
| 2 |
c |
Crimini mushrooms; washed, dried, and thinly sliced |
| 1/4 |
lg |
Yellow onion; peeled and finely diced |
| 1 |
|
Clove garlic; peeled and minced |
| 2 |
tb |
Champagne vinegar; malt vinegar or apple cider vinegar may be substituted |
| 1 |
tb |
Fresh basil leaves; minced |
| 1 |
tb |
Fresh parsley leaves; minced |
|
|
Salt to taste |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Heat the olive oil in a large skillet over medium-high heat. Add the
mushrooms, onion, and garlic, and saute until soft, stirring constantly,
about 7 minutes. Remove the pan from the heat, place the mushroom mixture
in the bowl of a food processor, and blend on high speed until creamy,
about 1 minute. Add the vinegar, basil, and parsley, and blend for 15
seconds. Season with salt and pepper and serve warm or cold as an
accompaniment to the Lentil Nut Patties. Makes 2 cups.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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