| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Shitake mushrooms; stems discarded; caps halved if large |
| 4 |
oz |
Oyster mushrooms; trimmed of dry stem ends; thickly sliced |
| 1/2 |
c |
Thinly sliced shallots |
| 1 |
tb |
Fresh thyme or 1 teaspoon dried |
| 1 |
tb |
Chopped fresh basil or 1 teaspoon dried |
| 2 |
ts |
Extra-virgin olive oil or porcini-flavored olive oil |
| 2 |
|
Cloves (large) garlic; minced |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground black pepper |
| 4 |
sl |
Sourdough or French bread |
| 1/4 |
c |
Crumbled goat cheese (optional) |
INSTRUCTIONS
From: Pat Gold <plgold@ix.netcom.com>
Date: Mon, 22 Jul 1996 09:04:26 -0700
I found these in the July edition of "Vegetarian Times" and thought they
might work for the 9 days.
1. Combine mushrooms, shallots, thyme and basil in medium bowl; toss
lightly. Combine oil and garlic; drizzle over vegetables. Sprinkle with
salt and pepper; toss again.
2. Arrange mixture in center of 20- by 14-inch sheet of heavy-duty
aluminum foil. Bring long sides of foil up over mixture and fold down
several times, allowing enough room around the food for heat circulation
and expansion. Fold the short ends up and over again. Crimp closed to seal
the packet.
Grill packet on covered grill over medium coals until vegetables are
tender, about 20 minutes. Place bread on grill during last several minutes
to toast lightly on each side. Open packet carefully to allow steam to
escape. Serve mushroom mixture over grilled bread; top with cheese if
desired.
Per 1/2 Cup Serving: 135 Cal; 4G Prot; 3 G Total Fat(0.3 Sat. Fat.); 24
G Carb; 0 Chol; 425 MG Sod; 2 G Fiber (Vegan without cheese)
JEWISH-FOOD digest 271
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”