The Savory Way - Mushrooms Flagstaff

[Guest guest]

The author adapted this recipe from Anna Thomas's Vegetarian Epicure. While I

haven't tried the original, this turned out really good!

 

 

* Exported from MasterCook *

 

Mushrooms Flagstaff

 

Recipe By :The Savory Way - Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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THE SAUCE

2 tablespoons Dijon mustard

2 tablespoons vegetarian Worcestershire sauce

2 tablespoons brown sugar

3/4 cup dry red wine

1 tablespoon soy sauce

plenty of freshly ground pepper

THE VEGETABLES

1 to 2 ounces dried shiitake mushrooms

1/2 cup boiling water

1 pound large,firm white mushrooms

2 tablespoons butter

1 onion -- diced into 1/4-inch squares

salt

1 large red bell pepper -- diced into 1/2-inch squares

1/4 pound tofu -- cut into 1/2-inch cubes

chopped cilantro or parsley for garnish

 

Combine all sauce ingredients in a bowl and set aside. Cover the dried

mushrooms with the boiling water and set them aside until they soften, about 10

minutes or so. Reserve the soaking liquid and cut the mushrooms into strips.

Discard the hard stems. If necessary, clean the fresh mushrooms. Cut them into

halves or quarters if they are very large and leave the smaller ones whole.

Or, if you prefer, slice them all into pieces at least 1/4 inch thick.

 

Melt the butter in a large, heavy-bottomed pan, add the onion, salt lightly, and

cook over medium heat for 3 to 4 minutes or until the onions are transparent.

Add the fresh and dried mushrooms and the peppers and cook for a few minutes,

stirring often, until the mushrooms begin to color; then add the sauce and the

soaking liquid from the mushrooms. Add the tofu and simmer slowly until the

sauce has reduced and thickened, about 40 minutes. Serve in soup plates with

rice or noodles and garnish with cilantro or parsley.

 

 

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Per serving: 150 Calories (kcal); 8g Total Fat; (52% calories from fat); 4g

Protein; 12g Carbohydrate; 16mg Cholesterol; 444mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat;

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0