|2 mediums||Onions; sliced|
|5||Stalks celery; chopped|
|4 tablespoons||Butter or margarine; or olive oil|
|6 cups||Mushrooms; small or pieces|
|½ teaspoon||Mixed herbs|
|½ teaspoon||Sweet basil|
|1 tablespoon||Flour; heaping|
|1¼ cup||Vegetable stock|
|Salt and pepper|
|Garlic; to taste|
|⅓ cup||Sour cream; or yogurt|
Heat the oil in a large pan and saute the onions and celery over a low heat until the onions are transparent.
Add the mushrooms and cook for 2-3 minutes until the juices run.
Add the mixed herbs and basil. Stir in the flour and cook for 1 minute.
Add the stock, salt and pepper and allow to cook gently for 8-10 minutes covered.
Remove from the heat and stir in the sour cream and garlic, adjust the seasoning if necessary.
Heat very gently, to serving temperature, DO NOT BOIL.
Serve at once over penne pasta, spaghetti or rice.
Lucienne's Vegetarian Page (28 Nov 97); Johannesburg, Gauteng, ZA.
Information, recipes, help and philosophy at www.geocities.com/napavalley/3291 Recipe by: Vegetarian Page (1997) Johannesburg Posted to MC-Recipe Digest V1 #942 by KitPATh <phannema@...> on Dec 02, 1997
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