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       Title: Mushroom and Red Pepper Sauce
  Categories: Sauces, Blender
       Yield: 3 Servings
  
       1    Red bell pepper
            Vegetable stock to saute
       8 oz Mushrooms
     1/2    Onion
            Salt or celery salt
     1/2 ts Dried mixed herbs
            Black pepper
       2 tb White wine vinegar, or
            -- to taste
  
   NOTES: This is a ketchup-type thick sauce. Serve with vegeburgers.   
   CONVERSIONS: 8 oz mushrooms = 4 large ones = 225 g
   ABBREVIATIONS: ts = teaspoon
                  tb = tablespoon
   
   Chop the red pepper, mushrooms and onion finely.
   
   Put the red pepper into a frying pan (skillet) with enough 
   vegetable stock to just cover. Bring to the boil; then reduce heat and simmer
   for about 7 minutes or until liquid is almost gone and pepper is soft.
   
   Add the mushrooms and onion; do not need to add any more liquid. Cook,
   stirring, until the onion is translucent and  the liquid has come out
   of the mushrooms. Cook off all the liquid.
   
   Blend in the blender; season with the (celery) salt, mixed herbs and
   black pepper. Mix in the vinegar to taste.
   
   
   Recipe adapted from one from the archives of Mark Satterly, originally
   from Karen Iacobbo in “The Herb Companion” Oct/Nov 1993
   This version by Kate Pugh <katherine.sheppard@ccc.ox.ac.uk>
  
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