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MISS HULLING’S CREOLE MUSHROOM WINE SAUCE FOR BAKED FISH

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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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