Sauce de Tomate aux Champignons

Name: Sauce de Tomate aux Champignons (Tomato-Mushroom Sauce)
Cuisine: French
Ingredients: 2 cloves garlic, minced; Dash pepper; ¼ teaspoon soda; 2 tablespoons Madeira; 3 tablespoons minced parsley; 2 cups sliced mushrooms; 1½ teaspoons salt; 2 teaspoons sugar; 1 onion, minced; 1 green pepper, minced; 6 fresh tomatoes or 3 cups canned plum tomatoes; Butter

Tomato-Mushroom Sauce

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

6 fresh tomatoes or 3 cups canned plum tomatoes
1 green pepper, minced

Europe
France
Roussillon
Comte de Foix
Sauce
Languedoc
Mediterranean
Vegetarian
Gluten-free

Method

Remove cores from fresh tomatoes. Dice and place in enameled skillet or saucepan. Add remaining ingredients, down to the mushrooms. Boil about 1 hour. Grind through a food mill. Put back into pan. If the sauce seems to have water in it, boil hard to reduce the sauce to a thick pulp. Sauté mushrooms in a chunk of butter. Add to the sauce.
Remove from heat and