Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Wild mushrooms Stems removed)
1 tb White wine vinegar 3 tb Olive oil
1/3 c Fresh herbs, loosely packed Salt
(thyme, sage, oregano

Note: You may have to use varying amounts of oil and herb mixture
depending on the mushrooms used for this dish. If you want to
substitute dried herbs for this dish, reduce the amount of herbs to 2
tbs and process as usual.

Clean the mushrooms and remove the stems. If the mushrooms are large,
slice them.

In a blender or food processor, combine the vinegar, herbs, and 1/4
cup eater and process until smooth. If necessary, run the puree
through a fine sieve to remove residual stem bits of herbs.

Combine the herb mixture and oil in a large saute pan and begin to
warm over medium heat. Add the mushrooms and saute for about 5 min,
or until desired doneness.

Use as a side dish, or as course on its own.

A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 30
Submitted By DIANE LAZARUS On 11-19-95

Browse by categories