| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Appetizers, Chron, Mushrooms, Pickled | 6 | Servings | |
INGREDIENTS
| 1 | lb | Cultivated mushrooms, caps |
| tightly closed: quickly | ||
| rinsed and patted dry | ||
| 1/2 | c | Extra virgin olive oil |
| 1/4 | c | Sherry vinegar: balsamic |
| vinegar: or good-quality | ||
| red or white wine | ||
| vinegar: or more to taste | ||
| 2 | T | Coarsely chopped fresh |
| tarragon | ||
| Salt and freshly ground | ||
| black pepper | ||
| 4 | pages, $35. |
INSTRUCTIONS
If you can't find fresh tarragon: you can substitute fresh basil or even parsley. The mushrooms will darken a bit if kept in the refrigerator overnight: but they will taste even better the second day. INSTRUCTIONS: Slice off and discard the very bottom of the mushroom stems if they seem gritty or dried out. Slice the mushrooms vertically into slices about 1/4 inch thick. If the mushrooms are very small -- with caps less than 1 inch in diameter ~- cut the mushrooms vertically into quarters. Toss the mushrooms gently with the oil: vinegar and tarragon. Season to taste with salt and pepper in a mixing bowl. Cover with plastic wrap and store in a cool place at least 1 hour but up to 8 hours before serving. Serves 6 as a side dish. PER SERVING: 180 calories: 1 g protein: 4 g carbohydrate: 18 g fat (2 g saturated): 0 mg cholesterol: 3 mg sodium: 1 g fiber. MM format by Manny Rothstein, 8/24/98. ``Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking, With More Than 300 Recipes'' by James Peterson (William Morrow; (c)1998 San Francisco Chronicle, August 5, 1998 Posted to MM-Recipes Digest V4 #6 by "Rfm" <Robert-Miles@usa.net> on Feb 08, 99
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