Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ts -to 1/2 ts Dried leaf oregano
2 tb Olive oil 1/2 ts Salt
1 c Coarsely chopped leeks Freshly ground black pepper
-(white part only) 1 tb -to
1 lg Garlic clove 2 tb Freshly squeezed lemon juice
- peeled and finely chopped 1/4 ts Prepared horseradish; -OR-
3/4 lb Mushrooms; wiped clean 1/2 ts -Prepared mustard
- and coarsely chopped

In a large skillet, heat the oil. Saute the leeks and garlic for 2
minutes, stirring frequently.

Add the mushrooms, oregano, salt, and black pepper. Reduce the heat
slightly and continue to cook, stirring occasionally, until the mushrooms
are cooked and their liquid has evaporated, about 5 to 10 minutes.

Puree in a blender or food processor and stir in lemon juice and
horseradish to taste.

Variation: Before pureeing, this combination makes a fine filling for
turnovers; if necessary, you can stretch the amount by blending in some
mashed tofu and additional seasonings.

Makes 1-1/4 cups

Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN:
0-688-10051-1 Typed for you by Karen Mintzias

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