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Marinated Mushrooms with Fresh Tarragon

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CATEGORY CUISINE TAG YIELD
Sami Mushrooms, Pickled, Chron, Appetizers 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 tb Coarsely chopped fresh tarragon
Salt and freshly ground black pepper

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;
430 pages; $35).
(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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