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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (330g) Recipe makes 4 servings |
||
| Calories 182 | ||
| Calories from Fat 67 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.5g | 11% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 16mg | 0% | |
| Potassium 745mg | 21% | |
| Total Carbohydrate 14.0g | 4% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 6.7g | ||
| Protein 4.2g | 8% | |
Ingredients
- 1 onion, finely chopped
- 1 clove garlic, fnely chopped
- 1 tablespoon coriander seed
- 300 ml red wine
- 1 tablespoon tomato puree
- 450 g button mushrooms
- 550 g tomatoes, seeded and chopped
- pepper, ground (to taste)
- parsley (as required)
- 2 tablespoons olive oil
- salt (to taste)
Directions
1
Heat olive oil in a heavy bottomed vessel.2
Then add the onions and garlic.3
Saute till they turn golden brown.4
Next add the corriander seeds, wine and tomato puree.5
Stir well.6
After this, add the button mushrooms, chopped tomatoes, salt and pepper for taste.7
Boil.8
Remove once the mushrooms become soft.9
Remove from heat, cool and chill for several hours before serving.
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Featured Reviews for This Recipe
From: Brother William
On Jul 2, 2001
Using the basic concept of this recipe as a starting point, this could certainly become the base for a variety of stews and cold pasta dishes.
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