1 lb Mushrooms 1/4 c White wine 2 tb Lemon juice 2 tb White wine vinegar 2 tb Olive oil 1/4 c Minced shallots or onions 1 tb Minced garlic 1/2 ts Ground coriander Salt; to taste White pepper; to taste RUB THE MUSHROOMS of any debris and set aside. Combine all other ingredients in a pot, cover and bring to a boil over high heat. Add the mushrooms, replace the cover and lower the heat to medium. Cook until the mushrooms release their juices, about 3 minutes. Pour the contents of the pot into a bowl and chill before serving. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
|