Champignons Marinés (French)
4-6 servings
marinated for a day
These mushrooms make great hors d'oeuvres, side dish, or over pasta.
1/4 cup (60 ml) olive oil
8 oz (160 g) pearl onions
1 lb (450 g) organic mushrooms
1 Tbs. (15 ml) tomato paste
2 chopped organic tomatoes
3/4 cups (165 ml) each: water and white or red wine
3 Tbs. (45 ml) organic lemon juice
2 tsp. (10 ml) coriander seeds
2 Tbs. (30 ml) peppercorns
1 dried bay leaf
2 sprigs of thyme
1 Tbs. each: chopped parsley and dill
1 tsp. (5 ml) organic lemon zest
flower blossoms*
1. Sauté the onions in the olive oil, over medium heat for 6-8 minutes.
2. Add mushrooms for 2 minutes.
3. Add tomato paste and tomatoes. Stir the mixture.
4. Stir in the wine, water, lemon juice, coriander, peppercorns, bay leaf, and thyme.
5. Simmer, uncovered, for 25 minutes until the liquid is reduced and thickened.
6. Remove the pan from the heat, stir in the dill, parsley, lemon zest.
7. Let it cool to room temperature.
8. Store in the refrigerator for a day.
9. Serve topped with flower blossoms.
*See Nutritional Information "EDIBLE FLOWERS"
http://veggiefernandezs.blogspot.com/p/getting-to-know-your-vitamins.html
http://veggiefernandezs.blogspot.com/p/getting-to-know-your-vitamins.html
-modified from frenchfood.about.com
