Red bell pepper sauce - bon appetit
1 1/3 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Red bell peppers | |
| 2 | tablespoons | (1/4 stick) butter |
| 2 | tablespoons | Olive oil |
| ⅓ | cup | Sliced mushrooms |
| 3 | larges | Garlic cloves, minced |
| 2 | tablespoons | Finely chopped onion |
| ½ | cup | Canned vegetable broth |
| 2 | tablespoons | Whipping cream |
| 1 | tablespoon | Chopped fresh basil |
Directions
Char peppers over gas flame or in broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
Melt butter with oil in heavy large skillet over medium heat. Add mush- rooms, garlic and onion and saute until tender, about 4 minutes. Puree peppers mushroom mixture and broth in blender.
Transfer to saucepan. Simmer 5 minutes. Stir in cream and basil.
Season with salt and pepper. (Can be made 1 day ahead; chill. Rewarm before serving.)
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>