Mushrooms vinaigrette

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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