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Recipe Name: Marinated Mushrooms With Fresh Tarragon Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Pound(s) Cultivated mushrooms, caps
tightly closed: quickly
Rinsed and patted dry
1/2 Cup(s) Extra virgin olive oil
1/4 Cup(s) Sherry vinegar: balsamic
vinegar: or good-quality
Red or white wine
vinegar: or more to taste
2 Tablespoon(s) Coarsely chopped fresh
Tarragon
Salt and freshly ground
Black pepper
4 pages, $35.
Directions:
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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