Mediterranean mushrooms
7 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion;sliced |
| 1 | Leek;sliced | |
| 2 | Carrots;sliced | |
| 2 | cloves | Garlic;crushed |
| 3 | Tomatoes;cut in wedges | |
| 1 | cup | White wine;or apple juice |
| 1 | tablespoon | Parsley flakes |
| 1 | tablespoon | Thyme leaves |
| 1 | Bay leaf | |
| Fresh ground pepper;optional | ||
| 2 | pounds | Mushrooms |
| 2 | tablespoons | Arrowroot;or cornstarch |
Directions
MCDOUGALL HEALTH-SUPPORTING
Prepare mushrooms by cleaning and removing stems. Leave whole if they are small, otherwise, cut in half. Set aside. In a large pot, saute the onion, leek, carrots, celery, and garlic in ½ c water for 10 min. Stir in wine, tomatoes, and seasonings. Bring to a boil, lower heat, and add prepared mushrooms. Simmer over med-low heat for 10 minutes, stirring occasionaly. Mix arrowroot or cornstarch with ¼ c water. Slowly add to the mushroom mixture while stirring. Cook and stir until thickened.
Serve over rice or other whole grains. Also goes well over pasta.
This dish is very good cold as an appetizer.
HELPFUL HINTS: Save the stems of the mushrooms and chop for your next batch of spaghetti sauce. Freeze until ready to use. Save some preparation time by preparing the mushrooms while the other vegetables are cooking.
posted by M.Clift [Mare]
Posted on GEnie Food & Wine RT Apr 25, 1993 by J.DUCKETT1 [Kat] From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@...
Submitted By SYLVIA STEIGER On 04-30-95