Ooooh, Kate, your mushroom and red pepper sauce was out of this world. Thank you for posting it! I made it last night and we had it, as you suggested, over veggie burgers. Mmmmmm.
--Ruth HoffmanLake Zurich, IL
* Exported from MasterCook *
Mushroom and Red Pepper Sauce
Recipe By : Kate Pugh <katherine.sheppard@xxxxxxxxxxxx>
Serving Size : 3 Preparation Time :0:15
Categories : Ethnic Vegetables
Healthwise Sauces And Gravies
Amount Measure Ingredient -- Preparation Method
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1 Red bell pepper
Vegetable stock to saute
8 oz Mushrooms
1/2 Onion
Salt or celery salt
1/2 teaspoon Dried mixed herbs
Black pepper
2 tb White wine vinegar -- or to taste
Chop the red pepper, mushrooms and onion finely.
Put the red pepper into a frying pan (skillet) with enough vegetable stock to just cover. Bring to the boil; then reduce heat and simmer for about 7 minutes or until liquid is almost gone and pepper is soft.
Add the mushrooms and onion; do not need to add any more liquid. Cook, stirring, until the onion is translucent and the liquid has come out of the mushrooms. Cook off all the liquid.
Blend in the blender; season with the (celery) salt, mixed herbs and black pepper. Mix in the vinegar to taste.
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Serving Ideas : This is a ketchup-type thick sauce. Serve with vegeburgers.
NOTES : CONVERSIONS: 8 oz mushrooms = 4 large ones = 225 g
Recipe adapted from one from the archives of Mark Satterly, originally from Karen Iacobbo in "The Herb Companion" Oct/Nov 1993.
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