| 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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