| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 250 |
g |
Mushrooms |
|
|
Champinionsmall or if |
|
|
big cut in half |
| 1 |
|
Big Lettuce head |
| 1 |
|
Onion Medium, Sliced |
| 3 |
|
Grlic cloves big, cut in |
|
|
half up to 4 |
| 1 |
t |
Whole black pepper |
| 1 |
|
Bay leaf |
| 1/4 |
t |
Sugar |
| 1/2 |
c |
Wine vinegar |
| 3/4 |
c |
Oil |
| 4 |
|
Tabls Water. |
|
|
Salt and Freshly ground |
|
|
pepper. |
INSTRUCTIONS
Source: From my mother with love & more Family recipe. A day before
put Mushrooms in a air tight glass jar, Put all other ingredients in,
Shake well, Taste, and leave out side (not in the refrigerator) for
further use. Wash lettuce, dry and break to eatable size , Drain the
mushrooms into a sieve that sit on a bowl, Arrange the mushrooms and
onions on top, Befor serving toss with the marinated dressing, and
serve. The rest of the dressing put in a small glass jar for further
dressing. Posted to JEWISH-FOOD digest V97 #336 by Zvi&Rina perry
<pzvi@netvision.net.il> on
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