| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Mushrooms |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh whole mushrooms |
| 2 |
c |
Water |
| 1 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Olive oil |
|
|
Juice of 2 lemons |
| 2 |
lg |
Onions; sliced |
| 2 |
|
Bay leaves |
| 1 |
ts |
Whole peppercorns |
| 2 |
|
Unpeeled cloves garlic; washed & crushed |
| 4 |
|
Sprigs Italian parsley |
| 1 |
|
Stalk celery; coarsely chopped |
| 2 |
ts |
Salt |
| 1 |
ts |
Oregano |
| 1 1/2 |
tb |
Finely chopped fresh parsley |
| 1 |
tb |
Finely chopped fresh dill |
| 1 |
ts |
Crushed black pepper |
INSTRUCTIONS
Wash mushrooms well and set aside. In a 4 quart Dutch oven combine water,
wine, olive oil, lemon juice, onion, bay leaves, peppercorns, garlic,
parsley sprigs, celery, salt, and oregano. Bring mixture to a boil and add
mushrooms; cover and boil for 8 to 10 minutes. Remove mushrooms from broth
and place in a deep bowl. Continue boiling broth 15 minutes longer, strain
broth and discard vegetables. Cool. Quarter large mushrooms and add cooled
broth. Sprinkle with chopped parsley, dill and crushed pepper; marinate in
refrigerator for several hours before serving. Makes 4 servings.
HINT: Be sure to dry mushrooms thoroughly after washing. The caps tend to
be more tender than the stems. If you wish to use only the caps, turn each
mushroom on its side and cut the stem so some remains in the cap - this way
the cap will hold its shape. Use the stems in a sauce or casserole.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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