Yield: 4 servings
Measure | Ingredient |
---|---|
8 ounces | Fresh oyster mushrooms |
1 tablespoon | Garlic, minced |
2 teaspoons | Olive oil |
1 teaspoon | Rosemary, minced |
1 teaspoon | Margarine, optional |
2 teaspoons | All-purposse flour |
1 teaspoon | Sherry -=OR=- dry white wine |
1 tablespoon | Tamari |
Gently rinse & pat dry the mushrooms. Trim to a nuiform size & set aside.
Saute garlic in oil over medium heat for 15 to 20 seconds. Add mushrooms & saute for 3 minutes.
Add rosemary & margarine & cook until the margarine is melted, about 30 seconds. Sprinkle in the flour & cook, stirring constantly. Add remaining ingredients & stir until the liquid is slightly thickened &^ mushrooms are tender. About 4 minutes.
"Vegetarian Gourmet", Issue #11 Submitted By MARK SATTERLY On 12-13-94