Constance
Master Chef
Yield: 4 servings
Ingredients
1/4 c Red wine
2 ea Garlic cloves, minced
1 ts Oregano
1 md Onion, diced
1 ea Green bell pepper, diced
1 ea Jalapeno pepper, chopped
1 md Tomato, diced
1 lb Whole button mushrooms
1 tb Tomato paste
1/2 cup sliced black olives
Instructions:
1. Simmer the garlic, oregano & onion in the wine for 5 minutes. Add diced bell pepper & the jalapeno pepper. Cook, stirring frequently, for 2 minutes.
2. Add tomatoes & cook for another 5 minutes. Finally add the mushrooms, black olives & the tomato paste.
Cook until the sauce is thickened.
Serve hot with toasted pita triangles or baguette slices.
Ingredients
1/4 c Red wine
2 ea Garlic cloves, minced
1 ts Oregano
1 md Onion, diced
1 ea Green bell pepper, diced
1 ea Jalapeno pepper, chopped
1 md Tomato, diced
1 lb Whole button mushrooms
1 tb Tomato paste
1/2 cup sliced black olives
Instructions:
1. Simmer the garlic, oregano & onion in the wine for 5 minutes. Add diced bell pepper & the jalapeno pepper. Cook, stirring frequently, for 2 minutes.
2. Add tomatoes & cook for another 5 minutes. Finally add the mushrooms, black olives & the tomato paste.
Cook until the sauce is thickened.
Serve hot with toasted pita triangles or baguette slices.
