| 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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