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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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