1/2 cup red wine
1/3 cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon onion, chopped
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried basil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Two 16-oz. pkgs. fresh mushrooms, stems removed
1/2 red bell pepper (or 1/4 each red and green pepper), diced
Combine the wine, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil. Reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.
Margaret Kiefer, Bismarck, N.D.