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CATEGORY CUISINE TAG YIELD
Sami Appetizers, Chron, Mushrooms, Pickled 6 Servings

INGREDIENTS

1 lb Cultivated mushrooms, caps
tightly closed: quickly
rinsed and patted dry
1/2 c Extra virgin olive oil
1/4 c Sherry vinegar: balsamic
vinegar: or good-quality
red or white wine
vinegar: or more to taste
2 T Coarsely chopped fresh
tarragon
Salt and freshly ground
black pepper
4 pages, $35.

INSTRUCTIONS

If you can't find fresh tarragon: you can substitute fresh basil or
even parsley. The mushrooms will darken a bit if kept in the
refrigerator overnight: but they will taste even better the second
day.  INSTRUCTIONS: Slice off and discard the very bottom of the
mushroom  stems if they seem gritty or dried out. Slice the mushrooms
vertically into slices about  1/4 inch thick.  If the mushrooms are
very small -- with caps less than 1 inch in  diameter ~- cut the
mushrooms vertically into quarters. Toss the  mushrooms gently with the
oil: vinegar and tarragon. Season to taste  with salt and pepper in a
mixing bowl.  Cover with plastic wrap and store in a cool place at
least 1 hour but  up to 8 hours before serving.  Serves 6 as a side
dish.  PER SERVING: 180 calories: 1 g protein: 4 g carbohydrate: 18 g
fat (2  g saturated): 0 mg cholesterol: 3 mg sodium: 1 g fiber.  MM
format by Manny Rothstein, 8/24/98.  ``Vegetables: The Most
Authoritative Guide to Buying, Preparing, and  Cooking, With More Than
300 Recipes'' by James Peterson (William  Morrow;  (c)1998 San
Francisco Chronicle, August 5, 1998  Posted to MM-Recipes Digest V4 #6
by "Rfm" <Robert-Miles@usa.net> on  Feb 08, 99

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