Yield: 4 Servings
|4 ounces||Shitake mushrooms; stems discarded; caps halved if large|
|4 ounces||Oyster mushrooms; trimmed of dry stem ends; thickly sliced|
|½ cup||Thinly sliced shallots|
|1 tablespoon||Fresh thyme or 1 teaspoon dried|
|1 tablespoon||Chopped fresh basil or 1 teaspoon dried|
|2 teaspoons||Extra-virgin olive oil or porcini-flavored olive oil|
|2||Cloves (large) garlic; minced|
|⅛ teaspoon||Freshly ground black pepper|
|4 slices||Sourdough or French bread|
|¼ cup||Crumbled goat cheese (optional)|
From: Pat Gold <plgold@...>
Date: Mon, 22 Jul 1996 09:04:26 -0700 I found these in the July edition of "Vegetarian Times" and thought they might work for the 9 days.
1. Combine mushrooms, shallots, thyme and basil in medium bowl; toss lightly. Combine oil and garlic; drizzle over vegetables. Sprinkle with salt and pepper; toss again.
2. Arrange mixture in center of 20- by 14-inch sheet of heavy-duty aluminum foil. Bring long sides of foil up over mixture and fold down several times, allowing enough room around the food for heat circulation and expansion. Fold the short ends up and over again. Crimp closed to seal the packet.
Grill packet on covered grill over medium coals until vegetables are tender, about 20 minutes. Place bread on grill during last several minutes to toast lightly on each side. Open packet carefully to allow steam to escape. Serve mushroom mixture over grilled bread; top with cheese if desired.
Per ½ Cup Serving: 135 Cal; 4G Prot; 3 G Total Fat(0.3 Sat. Fat.); 24 G Carb; 0 Chol; 425 MG Sod; 2 G Fiber (Vegan without cheese) JEWISH-FOOD digest 271
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .