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Sauce: Mushroom Red Pepper Sauce

Source of Recipe

internet


Recipe Introduction

Recipe adapted from one from the archives of Mark Satterly, originally from Karen Iacobbo in "The Herb Companion" Oct/Nov 1993.

List of Ingredients

1 Red bell pepper
Vegetable stock to saute
8 oz Mushrooms
1/2 Onion
(original recipe called for Salt or celery salt )
1/2 teaspoon Dried mixed herbs
Black pepper
2 tablespoons White wine vinegar or to taste


Recipe

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 mixed herbs and black pepper. Mix in the vinegar to taste.

This is a ketchup-type thick sauce