Mushroom, Radish, Persimmon Sweet Chutney
Vegan; 15 minutes; Serves 4
Bruce and I received a bottle of wine for Christmas. Like so many of our friends who know that we like our spirits, however, this one got us a sweet white. It tasted more like pure sugar, then a wine that we would pick. Well, since I refuse to waste anything I told Bruce that I can cook and bake with it. So, I'll be posting a few recipes and tips on how to use wine that has either turned vinegar or just not drinkable....
3 large button mushrooms, sliced thin
3 large radishes, sliced thin
1 persimmon, chopped into 1 inch cubes
2 small garlic cloves, minced (or 1 large one)
1/4 cup sweet white wine
2 Tablespoons olive oil
3 dried Thai peppers (you need the heat to balance the sweetness)
black pepper to taste
1. Over medium heat, combine sweet white wine and olive oil. Add garlic and saute until fragrant.
2. Add radishes and saute for about 5 minutes, or until the oil and wine take on a pinkish hue. Add mushrooms and Thai peppers, for another 5 minutes.
Serve over tofu steaks, or toss into a salad.....
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