Title: Mediterranean Mushrooms
Categories: Vegetable Vegetarian Pasta
Yield: 6 Servings

1	lg	Onion; sliced
1		Leek; cleaned & sliced
2		Carrots; sliced
2		Celery stalks; sliced
2		Cloves garlic; minced
3	md	Tomatoes; cut in wedges
1	c	White wine
1	tb	Parley flakes
1	tb	Thyme leaves
1		Bay leaf
		Fresh ground black pepper
2	lb	Mushrooms
2	tb	Cornstarch

Prepare mushrooms by cleaning and removing the stems. Leave whole if they are small, otherwise, cut in half. Set aside.

In a large pot, saute the onion, leek, carrots, celery, and garlic in 1/2 cup water for 10 minutes. Stir in wine, tomatoes, and seasonings. Bring to a boil, lower heat and add prepared mushrooms. Simmer over med/low heat for 10 minutes, stirring occasionally. Mix cornstarch with 1/4 cup water. Slowly add to the mushroom mixture while stirring. Cook until thickened.

Serve over rice or other whole grains. Also goes well with pasta. This dish is very good cold as an appetizer. From the McDougall Health Supporting Cookbook, vol.1.

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