Tomato/Mushroom Dorothy
Dorothy Vestal makes this for special occasions, like Christmas, Sunday dinner, and Thanksgiving evening supper with David and Lynn in 1989. As with the best recipes, the measurements are a little inexact, so use your judgment.
Ingredients
4 oz fresh mushrooms, sliced (or more)
stewed canned tomatoes
1 medium onion, chopped
1 tbsp flour
2 tsp sugar
Instructions
Saute mushroom and onions in margarine. Drain tomatoes, reserving liquid. Add tomatoes to mushrooms and onion. Break tomatoes into small pieces. Add sugar and simmer a few minutes. Add flour to tomato liquid and stir to eliminate lumps, then mix into tomato mixture. Stir until thickened. Flavor seems to be enhanced by refrigerating a day or so.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.