| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Extra-virgin olive oil |
| 3 |
tb |
Fresh lemon juice |
| 1 |
|
Sprig fresh thyme |
| 1/4 |
ts |
Fennel seeds |
| 1/2 |
ts |
Crushed coriander seeds |
| 1 |
|
Garlic clove, thinly sliced |
| 1/4 |
c |
Minced celery |
| 2 |
ts |
Black peppercorns |
| 1 |
|
Bay leaf |
| 1/4 |
c |
Water |
| 1 |
lb |
Small button mushrooms, trimmed, or regular-size mushrooms, quartered |
| 1/2 |
|
Lemon |
| 1 |
tb |
Finely chopped flat leaf parsley |
INSTRUCTIONS
Combine all ingredients except mushrooms, lemon and parsley in a saucepan
and bring to a boil, cover, and simmer for 5 minutes. Add the mushrooms to
mixture in saucepan and simmer another 5 minutes. With a slotted spoon
remove mushrooms to a bowl. Boil the cooking liquid until reduced and
thickened. Pour sauce over mushrooms and chill. For service, sprinkle with
parsley.
Yield: 6 servings
Recipe by: Cooking Live Show #8894 Posted to MC-Recipe Digest V1 #629 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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