Subject: Polish Sauteed Mushrooms
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 08 2002 - 06:32:09 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
The mysterious "DRSPAGHETI" strikes again:
I walked into Dairy Queen the other day and asked for a hot fudge
sundae with extra hot fudge. The girl replied, "The hot fudge only
comes in one temperature, sir!"
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
The Polish people are extremely fond of mushrooms, which grow there in
abundance and are dried for use during the long, cold winters. Use
any mushrooms you like for this recipe, or any combination of the
commercial "wild" mushrooms such as oyster, shiitake, or portobello.
Polish Sauteed Mushrooms
2 Tbs (30 ml) butter
1 lb (450 g) mushrooms, coarsely chopped
Salt and freshly ground pepper to taste
2 Tbs (30 ml) vermouth or dry white wine
4 - 6 thick slices chewy bread
Heat the butter in a skillet over moderate heat and saute the
mushrooms for about 5 minutes, until they have released most of their
moisture. Season with salt and pepper and remove the mushrooms with a
slotted spoon, leaving the liquid in the skillet. Add the vermouth to
the skillet and simmer until the liquid has reduced to about 1/4 cup
(60 ml). Place the mushrooms on the slices of bread and spoon the
liquid over the top. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Fri Feb 01 2002 - 00:00:01 EST