3 ts -to
2 tb Olive oil
1 c Coarsely chopped leeks
-(white part only)
1 lg Garlic clove
- peeled and finely chopped
3/4 lb Mushrooms; wiped clean
- and coarsely chopped
1/2 ts Dried leaf oregano
1/2 ts Salt
Freshly ground black pepper
1 tb -to
2 tb Freshly squeezed lemon juice
1/4 ts Prepared horseradish; -OR-
1/2 ts -Prepared mustard
In a large skillet, heat the oil. Saute the leeks and
garlic for 2 minutes, stirring frequently.
Add the mushrooms, oregano, salt, and black pepper.
Reduce the heat slightly and continue to cook,
stirring occasionally, until the mushrooms are cooked
and their liquid has evaporated, about 5 to 10 minutes.
Puree in a blender or food processor and stir in lemon
juice and horseradish to taste.
Variation: Before pureeing, this combination makes a
fine filling for turnovers; if necessary, you can
stretch the amount by blending in some mashed tofu and
additional seasonings.
Makes 1-1/4 cups
Source: Recipes from an Ecological Kitchen - by Lorna
J. Sass ISBN: 0-688-10051-1 Typed for you by Karen
Mintzias
