Subject: Spicy Marinated Mushrooms
From: Unicorn (unicorn@indenial.com)
Date: Mon Aug 28 2000 - 03:06:03 EDT
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F O O D F U N N Y
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We have reader Janet Maccullie to thank for this little collection of
groaners:
Q. How do you make sure that no one steals your bagel?
A. You put lox on it.
Q. What do people from Texas call sushi?
A. Bait.
Q. What vegetable can you throw away the outside, cook
the inside, eat the outside, and throw away the inside?
A. Corn.
Q. What does the Gingerbread Boy have on his bed?
A. Cookie sheets.
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T O D A Y ' S R E C I P E
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The jalapeno pepper in this recipe make it stand out from the typical
marinated mushroom recipe.
Spicy Marinated Mushrooms
8 oz (250 g) whole fresh mushrooms, cut into quarters
2 cloves garlic, finely chopped
1 scallion (spring onion), white and green part, thinly sliced
1 - 2 jalapeno peppers (to taste), seeded and finely chopped
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) fresh lemon juice
2 Tbs (30 ml) chopped fresh basil
2 Tbs (30 ml) dry white wine or water
1 Tbs (15 ml) lemon zest
Salt and freshly ground pepper to taste
Combine all ingredients in a non-reactive bowl and toss mushrooms to
coat thoroughly. Cover and refrigerate for at least 4 hours, or
overnight. Serve cold. Serves 4 to 6 as an appetizer.
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