Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Wild mushrooms |
| 1 tablespoon | White wine vinegar |
| ⅓ cup | Fresh herbs, loosely packed |
| \N \N | (thyme, sage, oregano |
| \N \N | Stems removed) |
| 3 tablespoons | Olive oil |
| \N \N | Salt |
Note: You may have to use varying amounts of oil and herb mixture depending on the mushrooms used for this dish. If you want to substitute dried herbs for this dish, reduce the amount of herbs to 2 tbs and process as usual.
Clean the mushrooms and remove the stems. If the mushrooms are large, slice them.
In a blender or food processor, combine the vinegar, herbs, and ¼ cup eater and process until smooth. If necessary, run the puree through a fine sieve to remove residual stem bits of herbs.
Combine the herb mixture and oil in a large saute pan and begin to warm over medium heat. Add the mushrooms and saute for about 5 min, or until desired doneness.
Use as a side dish, or as course on its own.
A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 30
Submitted By DIANE LAZARUS On 11-19-95