Name: Tangerine Portabello Mushrooms
Ingredients: 2 lg Portabello mushrooms, sliced thin; 1 tb Olive oil; 3 Fresh tangerines, juice of (about 1/2 cup); 1/4 c Sherry; 1 tb Brown sugar; 1 tb Horseradish

When ye murmur and repine under cross and afflictive dispensations, this is a presuming to instruct God how to deal with you, and to reprove Him as if He were in the wrong. Yea, there is a kind of implicit blasphemy in it, as if you had more wisdom and justice to dispose of your lot, and to carve out your own portion in the world. This is upon the matter the language of such a disposition, Had I been on God’s counsel, I had ordered this matter better; things had not been with me as now they are. O presume not to correct the infinite wisdom of God, seeing He has decreed all things most wisely and judiciously.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

2	lg	Portabello mushrooms, sliced thin
1	tb	Olive oil
3		Fresh tangerines, juice of (about 1/2 cup)
1/4	c	Sherry
1	tb	Brown sugar
1	tb	Horseradish

INSTRUCTIONS

Saute the sliced mushrooms in the olive oil for about five minutes, or
until they start to give off their moisture. Mix the tangerine juice (I'm
sure you could use orange juice), the sherry, the brown sugar, and the
horseradish together and pour over the mushrooms. Cook over medium heat for
about ten more minutes until the sauce has reduced by one-half and has
glazed the mushrooms.
I actually started feeling much better after I ate this concoction and
think I will keep the recipe to use as a side dish with chicken or over
rice for a light supper.
Posted to FOODWINE Digest 03 Jan 97
From:    Lyn Belisle <belisle@TENET.EDU>
Date:    Sat, 4 Jan 1997 08:28:38 -0600

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