Mushrooms Vinaigrette #5 Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
1/4 cup: Olive oil,
2 cup: Crimini mushrooms, washed, dried, and thinly sliced
1/4 large: Yellow onion, peeled and finely diced
1 Clove: garlic, peeled and minced
2 tbsp: Champagne vinegar, malt vinegar or apple cider vinegar may be substituted
1 tbsp: Fresh basil leaves, minced
1 tbsp: Fresh parsley leaves, minced
Salt to taste,
Freshly ground black pepper,
Directions:
Heat the olive oil in a large skillet over medium-high heat. Add the
mushrooms, onion, and garlic, and saute until soft, stirring
constantly, about 7 minutes. Remove the pan from the heat, place the
mushroom mixture in the bowl of a food processor, and blend on high
speed until creamy, about 1 minute. Add the vinegar, basil, and
parsley, and blend for 15 seconds. Season with salt and pepper and
serve warm or cold as an accompaniment to the Lentil Nut Patties.
Makes 2 cups.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Source from luhu.jp
mushrooms, onion, and garlic, and saute until soft, stirring
constantly, about 7 minutes. Remove the pan from the heat, place the
mushroom mixture in the bowl of a food processor, and blend on high
speed until creamy, about 1 minute. Add the vinegar, basil, and
parsley, and blend for 15 seconds. Season with salt and pepper and
serve warm or cold as an accompaniment to the Lentil Nut Patties.
Makes 2 cups.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Source from luhu.jp
Tags
Vegetables