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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato Mushroom Chutney Recipe

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This recipe for Tomato Mushroom Chutney is from Beverley's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. fresh chopped parsley
1 1/2 c. thinly sliced sweet onion
1 1/2 c. sliced shiitake mushrooms
1/2 c. sliced white button mushrooms
1 Tbs. minced garlic
1/2 c. dry wed wine
1 1/2 c. beef broth
1 pkg. brown gravy mi
2 tbs. Better than Bullion Chili Base
Salt and Pepper to taste
Directions:
Directions:
In a large pan, saute with 3 tbs. butter over high heat onion and mushrooms until just carmelized
add garlic and saute 3 minutes more. Add red wine and stir until wine is thickened. add beef broth, gravy mix, chili base and parsley. Simmer on low for 6-8 minutes or until desired thickness/consistency is reached. Should be like a thicker, marinara-type sauce consistency. Salt and Pepper to taste.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a fantastic chutney-style sauce that pairs excellent with steaks, chicken, pork and white fish (like tilapia). Even great on eggs! Store left overs in the fridge up to 10 days.

 

 

 

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