Yield: 2 Cups
|\N \N||-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 \N||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|
|\N \N||Salt to taste|
|\N \N||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