The Savory Way--Mushrooms Flagstaff

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Mushrooms Flagstaff

 

Recipe By :The Savory Way, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : The Savory Way

 

Amount Measure Ingredient -- Preparation Method

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SAUCE:

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce -- (vegetarian available)

2 tablespoons brown sugar

3/4 cup dry red wine

1 tablespoon soy sauce

plenty of fresh gound pepper

VEGETABLES:

1 ounce dried shiitake mushrooms -- (to 2 ounces)

1/2 cup boiling water

1 pound white mushrooms -- (large & firm)

2 tablespoons butter

1 onion -- diced into 1/4 " cubes

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

chopped cilantro or parsley for garnish

 

THE SAUCE: Combine all the ingredients in a bowl and set aside.

 

THE VEGETABLES: Cover the dried mushrooms with the warm water and set them

aside until they soften, 15 minutes or so. Reserve the soaking liquid and cut

the mushrooms into strips. Discard the hard stems. Cut the fresh mushrooms

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

 

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

cook over medium heat for 3-4 minutes. Add the fresh and dried mushrooms and

cook, stirring often, until the mushrooms begin to color. Add the sauce and the

soaking liquid from the mushrooms. Add the tofu and simmer until the sauce has

reduced and thickened, about 40 minutes. Serve in soup plates with rice or

noodles and garnish with cilantro.

 

S(ISBN):

" 0-8118-1619-2 (Recipeasel Version) "

Copyright:

" 1990 and 1996, Deborah Madison "

 

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Per Serving (excluding unknown items): 194 Calories; 8g Fat (39.8% calories from

fat); 6g Protein; 21g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 522mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2

Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4204 0 0 0 0