HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


Recipe

 

Tomato/Mushroom Filling

 

Remember that this needs to cool before using it.

  • Oil or butter
  • 1 small onion, diced
  • 1 pound assorted mushrooms, sliced
  • 1/2 cup dry wine (red or white)
  • 1 can diced tomatoes (14.5 ounce can)
  • Salt and pepper

1. Briskly sauté the onion in a little oil or butter until it starts to brown around the edges. Then add the mushrooms. Stir until they are cooked, even sticking to the pan and browning.

2. Add the wine and scrape up the stuck bits. Cook most of the wine away then add the tomatoes and a little salt and pepper. Simmer off the wateriness—you want this to be juicy, but not runny.

3. Let it cool at least to room temperature.  

Common Sense Cooking

Recipes
 

John Ryan

Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.

Just Good Food Archive

 

This page created 1997. Modified August 2007.


FoodWine
The FoodWine
Main Page

 

Grilling
Summer Recipes
& Grilling Tips

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCatnip Toys