Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Portabella mushrooms (amount can be doubled if desired) |
| 2 \N | Green peppers |
| 2 mediums | Onions |
| 3 \N | Stalks celery |
| 2 teaspoons | Cornstarch mixed with |
| 2 teaspoons | Water |
| 8 ounces | Crimini mushrooms (uncooked) |
| 1 teaspoon | Fresh ground ginger |
| 2 tablespoons | Soy sauce |
| ¼ teaspoon | Garlic powder (up to 1/2) |
| ½ cup | Chicken stock |
| 2 ounces | Olive oil |
Roast Portabellas for 15 minutes at 375 - let cool. Slice mushrooms into ¼" strips. Slice onions from stem to bottom into strips (The length of the onion and ¼" wide). Cut celery on 45 degree angle, cut pepper top to bottom into ½" strips. Slice crimini into 1/16" thick slices. Saute onions, green peppers, celery, ginger, and garlic until tender. Add chicken stock and soy sauce, simmer 1 minute. Thicken with cornstarch mixture.
Simmer 2-5 minutes. Add both kinds of mushrooms. Simmer 5 minutes and serve over rice or linguini.
Recipe from Hugo's Inn Restaurant of Kennett Square, PA Posted to EAT-L Digest 27 Sep 96 From: Amy Smalley <as5x@...> Date: Fri, 27 Sep 1996 16:14:13 -0400