A while ago I posted about the wonderful time I had paging through my grandmother's cookbook in the entry found here. I've been at it again, browsing and cooking, and am going to share with you not only the photo of the delicious result, but the very pages written by my grandmother's hand that charmed me to the core.
Basically, this is the recipe that I used, and have been using for years, but to suit our tastes, I now add 1 clove of finely minced garlic and 1/2 cup of chopped onion in with the mushrooms and green pepper. These ingredients just seem to add a depth to the flavor that we rather like, but then, what can't be improved with the addition of onion and garlic? Despite adding the chopped onion, however, I do still add the onion juice, so don't eliminate that no matter what you do. In addition, sometimes, just sometimes, I am a little heavy handed with the Sherry!
This is an elegant dish, made popular in the seventies, and still earns praises today.
Bon Appetit!
