Recipe - Red Bell Pepper Sauce And Shitake Mushrooms

3 Red bell peppers
Vegetable spray
1 small Onion, minced
2 small Garlic cloves, chopped
3 lg Tomatoes, peeled, seeded and
chopped
1 pn Chopped thyme
5 Fresh basil leaves
1 teaspoon Honey
Freshly ground black pepper
8 Shitake mushrooms I used
twice this amount (to 10)
A little salt or lemon
juice I added

(by Hubert Keller in Dean Ornish's Eat More Weigh Less)

Preheat the broiler. Coat the peppers very lightly with the vegetable
oilspray. Place under the broiler and roast, turning frequently until the=
skin is blackened on all sides. When the peppers are completely charred,=
cool them until they can be handled comfortably and peel off the skin. =
Remove the stems, core and seeds. Chop the peppers and set them aside.

Lightly spray the bottem of a saucepan with the vegetable spray. Add
the minced onion and simmer over medium heat stirring until translucent,
about 1One half minutes. Add the garlic, tomatoes, bell peppers, thyme, basil,
honey= and black ground pepper. Cook over low heat for 1520 minutes until
the= bell pepper and tomato mixture starts to thicken; if the mixture seems
to= be reducing too fast add 1 or 2 tablespoons of water. Transfer to a=
blender or food processor and puree until completely smooth. Transfer to a=
small saucepan and keep warm.

Trim the shitake mushrooms and slice. (book says to mince) Saute in a
panand add freshly ground pepper.

Top the polenta with the bell pepper sauce and a few of the mushrooms.
Posted to fatfree digest V96 #284

Date: Mon, 14 Oct 1996 10:18:31 0500

From: lisabeth@shore.net