Mushroom Duxelles

2 T. extra virgin olive oil
2 c. finely diced mushrooms
1 c. finely diced Spanish onion
1/4 c. finely diced red bell pepper
2 cloves minced garlic
1/2 c. chopped fresh parsley (or 2-1/2 T. dried)
1 t. chopped dried cilantro
1 t. dry, chopped thyme
4 t. tamari
1/2 c. plus 2 T. unbleached white flour

In a 10" frying pan, heat the oil and saute the mushrooms, onion, bell pepper, garlic, parsley, cilantro, thyme, and tamari for 3-5 minutes or until onion is transparent. Stir in flour and saute for another 5 minutes. Serve as a dip with raw vegetables, or as a spread on bread, canapes, or crackers.

4 servings.

From Eco-Cuisine, p. 23.