MISS HULLING’S CREOLE MUSHROOM WINE SAUCE FOR BAKED FISH

By Mike_67

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

Preparation

Step 1

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.