| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Dressings, Vegetables, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Large button mushrooms |
|
|
wiped clean |
| 1 |
c |
Olive oil |
| 4 |
|
Garlic cloves, minced |
| 1 |
t |
Red pepper flakes, crushed |
| 1 |
T |
Fresh parsley, chopped |
| 1 |
T |
Fresh cilantro or basil |
|
|
chopped |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Freshly ground pepper |
| 3 |
|
Tomatoes, peeled seeded |
|
|
and chopped |
| 3 |
|
Shallots, minced |
| 1/4 |
c |
Sherry wine vinegar |
| 1/4 |
c |
Tomato juice |
| 1/4 |
c |
Extra virgin olive oil |
| 1 |
|
Lime, juiced |
| 2 |
T |
Chopped fresh parsley |
| 2 |
T |
Chopped fresh cilantro |
|
|
OR- basil |
INSTRUCTIONS
Cecila came up with this combination for actress Darryl Hannah, a
vegetarian who cooks for meat eaters. The Philippines-inspired cold
tomato and lime dressing is compatible with grilled fish or chicken as
well as mushrooms. To prevent the bamboo skewers from splintering in
the heat of the fire, soak them in cold water for about half an hour
and place them in the freezer for a few minutes before cooking.
Combine all marinade ingredients in a glass or ceramic bowl. Add the
mushrooms, toss to coat and set aside to marinate for 1 hour at room
temperature. Source: Cecilia De Castro of Ma Cuisine _The Ma Cuisine
Cooking School Cookbook_, by Linda Lloyd, Toni Mindling Schulman,
Patrick Terrail and Helene Siegal Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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