MISS HULLING’S CREOLE MUSHROOM WINE SAUCE FOR BAKED FISH

MISS HULLING’S CREOLE MUSHROOM WINE SAUCE FOR BAKED FISH
MISS HULLING’S CREOLE MUSHROOM WINE SAUCE FOR BAKED FISH

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1/2

    cup chopped onions

  • 1/2

    cup green pepper, cut in 1/2 inch cubes

  • 1

    stalk celery, cut in 1/2 inch cubes

  • 2

    tablespoons olive oil

  • 1

    cup sliced mushrooms

  • 3

    cups crushed canned tomatoes

  • 1

    tablespoon sugar

  • 1 1/2

    teaspoons salt

  • 3/4

    teaspoon ground pepper

  • 1/2

    teaspoon tobasco sauce

  • 1

    tablespoon cornstarch

  • 2

    tablespoons cold water

  • 3

    tablespoons sherry

Directions

Sauté onions, peppers and celery in olive oil until transparent. Add mushrooms and sauté 3 to 4 minutes more. Add tomatoes and seasonings; cover and simmer for 30 minutes. Moisten cornstarch in cold water; add to sauce and cook until clear and glossy. Remove from heat and add sherry. Serve hot over baked fish.

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