| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
New, Vegtime6 |
4 |
servings |
INGREDIENTS
| 4 |
c |
Trimmed wild mushrooms; (about 12 oz.) |
| 6 |
|
Cloves garlic |
| 5 |
|
Shallots sliced thin |
| 2 |
tb |
Chopped fresh rosemary |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Tarragon white vinegar |
|
|
OR any mild white vinegar |
|
|
Salt and pepper to taste |
| 1 |
c |
White wine |
| 1 1/2 |
c |
Vegetable stock |
| 1/4 |
c |
Chopped fresh parsley |
| 4 |
c |
Cooked rice |
INSTRUCTIONS
MAKES 4 SERVINGS VEGAN
This makes a wonderful meal when paired with wild rice. Look for the most
flavorful mushrooms you can find. Shiitakes, chanterelles, cremini and
oyster are all great choices. if you can find fresh morels, count yourself
lucky.
Preheat oven to 425 degrees. In large bowl, combine mushrooms, garlic,
shallots and rosemary. Toss with oil and vinegar. Season with salt and
pepper. Arrange mushrooms in one layer in heavy roasting pan. Roast in oven
until tender, about 15 minutes. Remove mushrooms from pan and keep warm.
Place roasting pan on stovetop over medium heat. Add wine to deglaze pan.
Cook until wine is reduced by half, then add stock. Cook for a few minutes
to reduce sauce slightly. Add mushrooms and parsley; simmer for 5 minutes
longer. Serve over rice. Makes 4 servings.
PER 1 1/2-CUP SERVING: 358 CAL.; 8G PROT.; 6G TOTAL FAT (1G SAT. FAT); 59G
CARB.; 0 CHOL.; 401MG SOD.; 4G FIBER. VEGAN
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 48
Converted by MM_Buster v2.0l.
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