Fungi marinate
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Fresh mushrooms |
| A little flour | ||
| 120 | millilitres | Red wine |
| 100 | millilitres | Honey |
| ¼ | cup | Lemon juice; (60 ml.) |
| 1 | teaspoon | Garlic paste; (5 g.) |
| 4 | teaspoons | Fresh basil; (20 g.) |
| ½ | teaspoon | Thyme; (2 g.) |
| 20 | grams | Sun dried tomatoes |
| 100 | grams | Mozzarella cheese; cubed |
| Salt to taste | ||
| A few basil leaves for garnishing | ||
| A few lemon wedges for garnishing | ||
Directions
WASH the fresh mushrooms with a slurry flour and water mixture to make sure it is clear of all dirt. Mushrooms being a fungi, it is better to clean the mushrooms for a second time. Wipe the mushrooms till dry and gently prick them with a fork all over, so that they do not tear open. In a bowl mix the red wine, honey and lemon juice well. Add the garlic, basil and thyme to the dressing. Blanch the sun dried tomatoes in hot water until soft and give a bite, but are not elastic and chewy. Add the tomatoes and the mushrooms to the dressing. Heat the dressing until just warm. This enhances the taste and the flavours become distinct. When cool, refrigerate for at least two hours.
Transfer to a serving bowl, sprinkle chunks of mozzarella and salt to taste. Wet the cheese and mushrooms with the dressing. Garnish with fresh basil leaves and lemon wedges. Serve chilled.
Converted by MC_Buster.
NOTES : (Pickled mushrooms)
Converted by MM_Buster v2.0l.