| |
|
What You Need:
(To serve 6)
|
|
|
|
Marinade for
legumes a la grecque
1 pound fresh mushrooms, whole if small, quartered or sliced if large
Salt
Freshly ground black pepper
2 tablespoons finely chopped fresh parsley
2 lemons, cut in thin slices or quarters
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a 3- to 4-quart enameled or stainless-steel saucepan, prepare the marinade as described for legumesa la grecque. After the marinade has been strained, return it to the saucepan and bring it to a simmer over moderate heat. Drop in the mushrooms, cover the pan and simmer for 10 minutes.
|
2. With a slotted spoon, transfer the mushrooms to a stainless-steel or shallow glass baking dish. Taste the marinade for seasoning, then pour it over the mushrooms. Place the baking dish in the refrigerator to cool the mushrooms as quickly as possible. When they are chilled, cover the dish tightly with aluminum foil or plastic wrap and refrigerate for at least 4 hours before using.
|
|
3. To serve, lift the mushrooms out of the marinade with a slotted spoon and arrange them attractively on a serving platter. Moisten the mushrooms with a little marinade, sprinkle them with parsley and garnish with lemon slices or quarters.
|
|
|
|
|
