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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Spoon it over poached eggs or an omelet, or add a few cooked shrimp and pour over rice for a terrific supper dish. Prepare this sauce no more than one day in advance. Rewarm over low heat before serving. Ingredients:
2 tablespoons butter |
1 medium green bell pepper, seeded and thinly sliced |
1 medium onion, thinly sliced |
1/2 cup thinly sliced fresh mushrooms |
1 cup brown stock |
1 garlic clove, crushed |
3 large tomatoes, peeled, seeded and chopped |
salt & freshly ground black pepper |
1 pinch cayenne |
1 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme |
2 tablespoons dry sherry |
Directions:
1. Melt the butter in a large heavy saucepan over medium heat.
2. Add the pepper and onion and saute until transparent, about 4 to 5 minutes.
3. Then add the mushrooms and saute 5 minutes longer.
4. Stir in the stock, garlic, and tomatoes.
5. Season with salt, pepper, and thyme and simmer over low heat for 20 minutes.
6. Stir in the sherry and serve very hot.
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