MISS HULLING’S CREOLE MUSHROOM WINE SAUCE FOR BAKED FISH
By Mike_67
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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
Details
Servings 1
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.
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