Recipe: Mushrooms in Parmesan Sauce

Mushrooms in Parmesan Sauce
rec.food.veg.cooking/Jim Barricks (1995)
Serves 2

This might be an elegant first course for a big meal, or an appetizing side dish. For 2 people it makes a simple, high-protein meal.

1 cup Vegetable Broth
1/4 cup bottled chili sauce, or catsup
1/4 teaspoon fresh ginger root, grated
1/4 cup minced onion
margarine, or sesame oil
2 cups fresh mushrooms, sliced
3/4 cup freshly grated parmesan cheese
4 slices whole wheat bread, toasted

Heat the stock, chili sauce, ginger and onions in a small saucepan; simmer for about 5 minutes.

Meanwhile, melt some margarine in a small frying pan; saute the mushrooms for about 5 minutes.

Stir the sauce into the mushroom mixture and cook for about 2 minutes. Remove the pan from the heat, and just before serving, stir in the grated parmesan cheese.

You may quarter or halve the pieces of toast. Spoon the mushrooms and sauce over, and serve at once.