| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Portabella mushrooms (amount can be doubled if desired) |
| 2 |
|
Green peppers |
| 2 |
md |
Onions |
| 3 |
|
Stalks celery |
| 2 |
ts |
Cornstarch mixed with |
| 2 |
ts |
Water |
| 8 |
oz |
Crimini mushrooms (uncooked) |
| 1 |
ts |
Fresh ground ginger |
| 2 |
tb |
Soy sauce |
| 1/4 |
ts |
Garlic powder (up to 1/2) |
| 1/2 |
c |
Chicken stock |
| 2 |
oz |
Olive oil |
INSTRUCTIONS
Roast Portabellas for 15 minutes at 375 - let cool. Slice mushrooms into
1/4" strips. Slice onions from stem to bottom into strips (The length of
the onion and 1/4" wide). Cut celery on 45 degree angle, cut pepper top to
bottom into 1/2" strips. Slice crimini into 1/16" thick slices. Saute
onions, green peppers, celery, ginger, and garlic until tender. Add chicken
stock and soy sauce, simmer 1 minute. Thicken with cornstarch mixture.
Simmer 2-5 minutes. Add both kinds of mushrooms. Simmer 5 minutes and serve
over rice or linguini.
Recipe from Hugo's Inn Restaurant of Kennett Square, PA
Posted to EAT-L Digest 27 Sep 96
From: Amy Smalley <as5x@AVERY.MED.VIRGINIA.EDU>
Date: Fri, 27 Sep 1996 16:14:13 -0400
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