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- From uuneo!sugar!taronga!arielle Thu Oct 21 18:14:54 CDT 1993
- Article: 6366 of rec.food.recipes
- Newsgroups: rec.food.recipes
- Path: uuneo!sugar!taronga!arielle
- From: st931530@pip.cc.brandeis.edu
- Subject: Marinated Mushrooms
- Message-ID: <1993Oct21.180054.24144@news.cs.brandeis.edu>
- Followup-To: poster
- Sender: arielle@taronga.com (Stephanie da Silva)
- Reply-To: st931530@pip.cc.brandeis.edu
- Organization: Brandeis University
- References: <2a1u23$9le$1@rosebud.ncd.com>
- Date: Thu, 21 Oct 1993 18:00:54 GMT
- Approved: arielle@taronga.com
-
- A repice for marinated mushrooms......
-
- MARINATED MUSHROOMS
-
- 1 cup white wine
- 2 tbs. brown sugar
- 1/4 cup sliced green onion
- 1 ts hot red pepper flakes
- 1/2 ts salt
- 1/2 ts Oregano leaves
- 1/2 cup white wine vinegar
- 2 cloves garlic, finely minced
- 1/4 cup diced red pepper
- 1 lb small fresh mushrooms, trimmed.
- 1/4 ts. ground black pepper.
-
- Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper
- flakes in an 8 cup microwaveable casserole. Cover; microwave at high for three
- to five minutes or until mixture is simmering. Add mushrooms. Cover;
- microwave at high 6 to 8 minutes or until mushrooms are tender but not
- mushy. Stir partway through cooking. Stir in salt, oregano, and pepper.
- Let stand, covered, for thirty minutes. Transfer to covered jar or
- container. Can be refrigerated up to one week.
-
- Actually, it's a good one, even if you can't stand microwave cooking.
- Just watch the mushrooms carefully while they cook. They're also good
- when reheated.
-
- Jeff Lawley
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