| 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.
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