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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Place mushrooms, oil, zests and juices in a non reactive saucepan over high
heat. Bring just to a boil and remove from heat. Transfer mixture to a
glass jar or bowl, and stir in garlic, salt, mustard seed,
oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cover
and refrigerate, stirring occasionally, for at least 24 hours before
serving. Drain mushrooms and serve. Serves 4.
Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens
Ingredients:
1 Pound(s) Fresh medium mushrooms, stems removed
1 Cup(s) Shallot -- finely chopped
1/2 Cup(s) Fresh orange juice
1/2 Cup(s) Whole scallions -- thinly
2 large Garlic cloves, very finely chopped
2 Teaspoon(s) Cloves of Garlic, unpeeled
2 Teaspoon(s) Mustard seed
2 Teaspoon(s) Finely chopped cilantro leaves
1/2 Teaspoon(s) Cayenne
1/2 Teaspoon(s) Freshly ground black pepper |
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