Mushroom and Red Pepper Sauce

Ready in 1 hour

Try this Mushroom and Red Pepper Sauce recipe, or contribute your own. "Vegetables" and "Ethnic" are two of the tags cooks chose for Mushroom and Red Pepper Sauce.

Top-ranked recipe named "Mushroom and Red Pepper Sauce"


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1 Red bell pepper
1/2 Onion
Vegetable stock to saute
Salt or celery salt
8 oz Mushrooms
2 tb White wine vinegar; or to
1/2 ts Dried mixed herbs
Black pepper

Original recipe makes 3 Servings



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. Posted to fatfree digest V96 #261 Date: Fri, 20 Sep 1996 07:45:52 -0700 From: "Ruth C. Hoffman" Serving Ideas : This is a ketchup-type thick sauce. Serve with vegeburgers. NOTES : CONVERSIONS: 8 oz mushrooms = 4 large ones = 225 g

Calories Per Serving: 40 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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