| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Toohot05 | 1 | servings | |
INGREDIENTS
| 1 | lb | Small white mushroom caps |
| 1 | c | Olive oil |
| 1/2 | c | Freshly squeezed lemon juice |
| 4 | Shallots; peeled and minced | |
| 1 | ts | Cracked black peppercorns |
| 1 | Bay leaf | |
| 1 1/2 | ts | Salt |
| Chopped parsley; for garnish |
INSTRUCTIONS
Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use. Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley. This recipe yields 30 bites. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6137 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-19-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
A Message from our Provider:
“God will ultimately have HIS way, not yours!”