Saturday, July 01, 2006
mushroom antipasta adapted from the cookbook Verdura: Vegetables Italian Style by Viana La Place
1 lb medium mushrooms
5 tbsp olive oil
3 garlic cloves, chopped
3 sprigs or 1 tbsp thyme
3 tbsp chopped parsley or 2 tbsp dried parsley
1 stick cinnamon broken in half or 1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground black pepper
2 tbsp lemon juice
1) Saute the olive oil, garlic, thyme, parsley, and cinnamon over low heat for 3 minutes.
2) Add the mushrooms, raise the heat to medium, and saute for 5 minutes, stirring frequently.
3) Lower the heat, and add the salt, pepper, and lemon juice. Stir the mushrooms, cover the pan, and cook another 2 to 3 minutes, or until the mushrooms are tender but firm.
4) Transfer the mushrooms to a dish and let cool. Cover and marinate for at least 1 hour, stirring occasionally. Serve at room temperature.
Posted by josh at 10:46 AM