Mushroom Vinaigrette
Yet another from The Complete Vegetarian Cookbook
1 lb button mushrooms
1 C olive oil
4 T tarragon or basil white wine vinegar
2 tsp fine white (caster) sugar -- powdered sugar is probably the best substitute for this
1/2 tsp mustard powder
12 grinds black pepper
2 T chopped gherkin (more on this later)
2 T chopped parsley
2 T chopped capers
Trim ends of stalks of mushrooms. Brush muchrooms clean or wipe with a clean damp cloth and place in a large bowl.
Put olive oil, vinegar, sugar, mustard, pepper, and chopped gherkin, parsley and capers into a large screw-top jar and shake well until ingredients are mixed together.
Pour dressing over mushrooms, cover and allow to chill in refrigerator for 1 hour.
Mushrooms Vinaigrette are very appetixing served chilled as part of an antipasto.
1 lb button mushrooms
1 C olive oil
4 T tarragon or basil white wine vinegar
2 tsp fine white (caster) sugar -- powdered sugar is probably the best substitute for this
1/2 tsp mustard powder
12 grinds black pepper
2 T chopped gherkin (more on this later)
2 T chopped parsley
2 T chopped capers
Trim ends of stalks of mushrooms. Brush muchrooms clean or wipe with a clean damp cloth and place in a large bowl.
Put olive oil, vinegar, sugar, mustard, pepper, and chopped gherkin, parsley and capers into a large screw-top jar and shake well until ingredients are mixed together.
Pour dressing over mushrooms, cover and allow to chill in refrigerator for 1 hour.
Mushrooms Vinaigrette are very appetixing served chilled as part of an antipasto.
posted by granola girl at 9:19 PM
1 Comments:
I'm thinking I derserve some success!
This dish was wonderful.
Note: gherkin is (apparently) a small pickled cucumber - I just used cucumber, and I think it worked just as well.
Also, be aware that if your fridge is too cold it could solidify the vinaigrette, which is not so good.
I added 1 lb boiled asparagus to the mix, and was not disappointed.
Lastly, this would be delicious over pasta.
Post a Comment
<< Home