Wicked mushrooms
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| 1 | Onion, chopped | |
| 2 | Bay leaves | |
| ¼ | teaspoon | Thyme |
| 1 | Bell peppers; cut in chunks | |
| 1½ | pounds | Mushrooms; cut in quarters |
| 1½ | cup | Water |
| 1 | tablespoon | Low sodium tamari |
| 1 | cup | Wine, burgundy |
| ¼ | cup | Tomato paste |
| 1 | tablespoon | Parsley flakes |
| 1 | dash | Pepper, black |
Directions
MCDOUGALL HEALTH-SUPPORTING
Put water in a large cooking pot. Add the chopped onion, bay leaves, and thyme. Saute about 5 minutes. Add chopped green pepper and mushrooms. Continue cooking about 10 minutes.
Add the remaining water, tamari, wine, tomato paste, and parsley. Add pepper, if desired. Simmer slowly over low heat for at least 60 minutes, until the liquid becomes a thick sauce. Remove bay leaves.
Serve very hot, over brown rice.
Posted on GEnie Food & Wine RT Apr 14, 1993 by M.CLIFT [MARE] MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Submitted By SYLVIA STEIGER On 04-30-95