| three-mushroom saute |
Posted By:
freakshow!!!
On 02/06/2008
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Recipe Description:
a packaged rice medley, or one of your own creation, would add a special touch to this elegant saute.
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Ingredients:
1 tablespoon extra virgin olive oil
1/4 cup minced onion
1 tablespoon minced carrot
1 tablespoon minced celery
1/2 teaspoon tomato paste
1 1/2 cups water
1 tablespoon tamari
1/8 teaspoon freshly ground black pepper
1 tablespoon cornstarch dissolved in 2 tablespoons water
4 oz white mushrooms, thinly sliced (about 1 cup)
4 oz portobello mushrooms, thinly sliced (about 1 cup)
4 oz shiitake mushrooms, thinly sliced (about 1 cup)
salt and freshly ground pepper to taste
4 or 5 cups cooked rice medley (packaged, or a combination of white, brown, and wild)
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Recipe Instructions:
heat 1 1/2 teaspoons of the oil in a medium-sized saucepan over medium heat. add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. and the tomato paste, water, tamari, and pepper and cook, stirring frequently, for about 5 minutes, or until the liquid is reduced by one-third. bring to a boil, whisk in the cornstarch mixture, and cook, stirring constantly, until the saute has thickened, about 2 minutes. remove from heat and set aside.
heat the remaining 1 1/2 teaspoons oil in a large skillet over medium-high heat. add the mushrooms and saute until the liquid they release has evaporated, about 4 minutes. stir in the sauce and cook until heated through, 3 to 5 minutes. season with salt and pepper. serve over the cooked rice.
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