Monday, June 04, 2012

Marinated Mushrooms

Yep-another mushroom salad recipe. Danny loved this, but Mr. ETB thought it was just, "OK." It should be noted he isn't crazy about mushroom salad in general, so take that into consideration. I purchased the Spanish cookery book at the library sale last weekend, and have already made several recipes. Tonight for dessert, we're having fried cream (a breaded and fried custard). Film at eleven.

From, Spanish Hermes House Publishing 2004

You Will Need:

2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon tomato paste
1/4 cup sherry
1/4 cup water
3 cups button mushrooms, trimmed
2 whole cloves
Parsley to garnish

Heat oil in a saucepan. Add onion and garlic and cook until soft. Add tomato, sherry, water, cloves, salt, and pepper. Bring to a boil, cover and reduce heat to simmer. Cook 45 minutes. Add the mushrooms, then cover and cook another 5 minutes. Remove from heat and let cool, still covered. Chill overnight. Serve the mushrooms cold, sprinkled with parsley.

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