Free Recipe Marinated Mushrooms with Fresh Tarragon
Recipe Type: M Recipes
Recipe Preparation: cook
Cooking Ingredients for Marinated Mushrooms with Fresh Tarragon Recipe
1 lb Cultivated mushrooms, caps
– tightly closed: quickly
– rinsed and patted dry
1/2 c Extra virgin olive oil
1/4 c Sherry vinegar: balsamic
– vinegar: or good-quality
– red or white wine
– vinegar: or more to taste
2 tb Coarsely chopped fresh
– tarragon
Salt and freshly ground
– black pepper
Marinated Mushrooms with Fresh Tarragon Preparation
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; 430 pages; $35). (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
Cooking Temperature:
Recipe Serves: 6
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