mushrooms vinaigrette
- Categories
- Vegetables
- Yield
- 2 Cups
| Measure | Ingredient |
|---|---|
| -JUDI M. PHELPS | |
| ¼ cup | Olive oil |
| 2 cups | Crimini mushrooms; washed, dried, and thinly sliced |
| ¼ large | Yellow onion; peeled and finely diced |
| 1 | Clove garlic; peeled and minced |
| 2 tablespoons | Champagne vinegar; malt vinegar or apple cider vinegar may be substituted |
| 1 tablespoon | Fresh basil leaves; minced |
| 1 tablespoon | Fresh parsley leaves; minced |
| Salt to taste | |
| Freshly ground black pepper |
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, and garlic, and saute until soft, stirring constantly, about 7 minutes. Remove the pan from the heat, place the mushroom mixture in the bowl of a food processor, and blend on high speed until creamy, about 1 minute. Add the vinegar, basil, and parsley, and blend for 15 seconds. Season with salt and pepper and serve warm or cold as an accompaniment to the Lentil Nut Patties. Makes 2 cups.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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