Name: Fungi Marinate
Ingredients: 400 g Fresh mushrooms; A little flour; 120 ml Red wine; 100 ml Honey; 1/4 c Lemon juice; (60 ml.); 1 ts Garlic paste; (5 g.); 4 ts Fresh basil; (20 g.); 1/2 ts Thyme; (2 g.); 20 g Sun dried tomatoes; 100 g Mozzarella cheese; cubed; Salt to taste; A few basil leaves for garnishing; A few lemon wedges for garnishing

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Femina, Femina4, Veggie deli	4	servings

INGREDIENTS

400	g	Fresh mushrooms
		A little flour
120	ml	Red wine
100	ml	Honey
1/4	c	Lemon juice; (60 ml.)
1	ts	Garlic paste; (5 g.)
4	ts	Fresh basil; (20 g.)
1/2	ts	Thyme; (2 g.)
20	g	Sun dried tomatoes
100	g	Mozzarella cheese; cubed
		Salt to taste
		A few basil leaves for garnishing
		A few lemon wedges for garnishing

INSTRUCTIONS

WASH the fresh mushrooms with a slurry flour and water mixture to make sure
it is clear of all dirt. Mushrooms being a fungi, it is better to clean the
mushrooms for a second time. Wipe the mushrooms till dry and gently prick
them with a fork all over, so that they do not tear open. In a bowl mix the
red wine, honey and lemon juice well. Add the garlic, basil and thyme to
the dressing. Blanch the sun dried tomatoes in hot water until soft and
give a bite, but are not elastic and chewy. Add the tomatoes and the
mushrooms to the dressing. Heat the dressing until just warm. This enhances
the taste and the flavours become distinct. When cool, refrigerate for at
least two hours.
Transfer to a serving bowl, sprinkle chunks of mozzarella and salt to
taste. Wet the cheese and mushrooms with the dressing. Garnish with fresh
basil leaves and lemon wedges. Serve chilled.
Converted by MC_Buster.
NOTES : (Pickled mushrooms)
Converted by MM_Buster v2.0l.

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