| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, Feb95, Fatfree |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Button mushrooms (regular |
|
|
Mushrooms you find at groc. |
|
|
Store) |
| 1/2 |
md |
Onion |
| 3/4 |
c |
Red wine |
| 4 |
sl |
Whole wheat bread. |
|
|
Salt, pepper. |
INSTRUCTIONS
slice mushrooms and onions, sprinkle w/ salt and pepper. Preheat non-stick
skillet until hot enough for onion to sizzle when touching surface. Add
mushrooms, onion, and red wine. Cook on high heat, stirring frequently,
until all liquid has evaporated. Meanwhile, toast bread. Serve as thick
sandwiches. If desired, spread bread with stoneground mustard prior to
making sandwiches (I usually don't, but nice as a change)
Serves 2, or one really hungry person. Measurements are approximate. The
number of sandwiches you make may depend on the size of your bread.
Source: Apparent original.
Posted by Robert Rounthwaite <robertro@microsoft.com> to the Fatfree Digest
[Volume 15 Issue 14] Feb. 14, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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