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MUSHROOMS IN RUM

Discard the muddy bottom of the mushrooms and wash under running water. Wipe with a cloth, halve or quarter the large mushrooms. Skin, seed and dice the tomatoes. Heat 2 tablespoons olive oil in a small high-sided frying pan, pour in the tomatoes, cook uncovered with the bouquet garni for 5 to 6 minutes. Add the mushrooms, juice of 1 lime, green peppercorns and salt. Cover and cook over a medium heat for about 20 minutes. Remove from the heat (or take out of the oven), uncover, add the rum, juice of the second lime, tomato ketchup and 1 tablespoon olive oil. Combine and chill in the refrigerator.
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1 lb button mushrooms
3 tbsp olive oil
2 limes
1 bouquet garni
3 tomatoes
1 tbsp tomato ketchup
3 1/3 tbsp white rum
1 tbsp green peppercorns, ground
salt
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10
mn
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30
mn
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This dish is served cold as an appetizer.
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Ile-de-France
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Appetizers
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C™tes-du-Rh™ne
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