Written Tues 17 Sept 1996
I made this for supper last night and it turned out really well.
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Mushroom and Red Pepper Sauce
Categories: Sauces, Blender
Yield: 3 Servings
1 Red bell pepper
Vegetable stock to saute
8 oz Mushrooms
Salt or celery salt
1/2 ts Dried mixed herbs
2 tb White wine vinegar, or
-- to taste
NOTES: This is a ketchup-type thick sauce. Serve with vegeburgers.
CONVERSIONS: 8 oz mushrooms = 4 large ones = 225 g
ABBREVIATIONS: ts = teaspoon
tb = tablespoon
Chop the red pepper, mushrooms and onion finely.
Put the red pepper into a frying pan (skillet) with enough
vegetable stock to just cover. Bring to the boil; then reduce heat and simmer
for about 7 minutes or until liquid is almost gone and pepper is soft.
Add the mushrooms and onion; do not need to add any more liquid. Cook,
stirring, until the onion is translucent and the liquid has come out
of the mushrooms. Cook off all the liquid.
Blend in the blender; season with the (celery) salt, mixed herbs and
black pepper. Mix in the vinegar to taste.
Recipe adapted from one from the archives of Mark Satterly, originally
from Karen Iacobbo in "The Herb Companion" Oct/Nov 1993
This version by Kate Pugh <katherine.sheppard@xxxxxxxxxxxx>