| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Appetizers |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 3 |
tb |
Lemon juice |
| 1 |
c |
Water |
| 2 |
|
Garlic cloves, chopped |
| 1 |
ts |
Thyme, dried |
| 1 |
|
Bay leaf |
| 1 |
tb |
Tomato paste |
| 1 |
ts |
Peppercorns |
| 1 |
ts |
Coriander seeds (optl) |
| 1 |
lb |
Mushrooms, small, button |
| 1 |
tb |
Brandy |
|
|
Salt to taste |
| 2 |
tb |
Parsley, chopped or |
|
|
Chives |
INSTRUCTIONS
GARNISH
Mushrooms keep refrigerated for up to 2 weeks. 1. Combine all ingredients
except mushrooms, brandy and salt in a large pot. Bring to a boil and
simmer for 5 minutes. 2. Wipe mushrooms clean. If they are large, cut in
halves or quarters. Add to simmering liquid. 3. Cook together for 15
minutes or until mushrooms are tender. Remove mushrooms with slotted spoon
the boil remaining liquid down about 5-10 minutes or until 1/2 cup remains.
Stir in brandy and season with salt. Strain over mushrooms and leave
overnight. Garnish with parsley or chives before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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