|
|
|
Mushrooms a la Grecque
|
|
|
2
Reviews
|
|
By:
Pat Richardson
|
|
Mushroom a la Grecque Appetizer Recipe creates a delicious mushroom appetizer using mushrooms, olive oil, white wine or apple juice, lemon juice, garlic, sugar, coriander seed, black pepper, carrot chunks and pimento-stuffed olives.
|
INGREDIENTS
|
|
1 pound fresh mushrooms or
2 cans (6 to 8 ounces each)
whole mushrooms
|
|
1/3 cup olive oil
|
|
1/3 cup dry white wine or apple
juice
|
|
1/4 cup water
|
|
1 tablespoon lemon juice
|
|
3/4 cup chopped onion
|
|
1 large clove garlic, minced
|
|
1 1/2 teaspoons salt
|
|
1 teaspoon sugar
|
|
1/2 teaspoon coriander seed (optional)
|
|
1/4 teaspoon black pepper
|
|
2 cup carrot chunks
|
|
1/2 cup pimento-stuffed olives
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Rinse, pat dry, and halve fresh mushrooms or drain canned mushrooms; set aside
|
|
|
|
2:
In a large saucepan combine oil, wine, water, lemon juice, onion, garlic, salt, sugar, coriander, and black pepper.
Bring to boiling; add carrots.
|
|
|
|
3:
Cover and simmer for 15 minutes. Add mushrooms and olives. Return to boiling; reduce heat. Cover and simmer for about 5 minutes. Chill thoroughly, at least overnight.
for 5 minutes.
|
|
|
|
4:
To serve, thread mushrooms, carrot chunks, and olives on skewers or spoon into a bowl. Serve as hors d'oeuvres.
|
|
|
|
Print Preview
|
Rate This Recipe
|
|