Try this Mushroom and Red Pepper Sauce recipe, or contribute your own.
Suggest a better descriptionChop 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"
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 40 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.8mg | 0 % | |
Potassium 445.4mg | 12 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 5.6g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 40
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