Marinated mushrooms with fresh tarragon

6 Servings

Ingredients

Quantity Ingredient
1 pounds Cultivated mushrooms, caps tightly closed: quickly rinsed and patted dry
½ cup Extra virgin olive oil
¼ cup Sherry vinegar: balsamic vinegar: or good-quality red or white wine vinegar: or more to taste
2 tablespoons Coarsely chopped fresh tarragon
Salt and freshly ground black pepper

Directions

If you can't find fresh tarragon: you can substitute fresh basil or even parsley. The mushrooms will darken a bit if kept in the refrigerator overnight: but they will taste even better the second day.

INSTRUCTIONS: Slice off and discard the very bottom of the mushroom stems if they seem gritty or dried out. Slice the mushrooms vertically into slices about ¼ inch thick.

If the mushrooms are very small -- with caps less than 1 inch in diameter ~- cut the mushrooms vertically into quarters. Toss the mushrooms gently with the oil: vinegar and tarragon. Season to taste with salt and pepper in a mixing bowl.

Cover with plastic wrap and store in a cool place at least 1 hour but up to 8 hours before serving.

Serves 6 as a side dish.

PER SERVING: 180 calories: 1 g protein: 4 g carbohydrate: 18 g fat (2 g saturated): 0 mg cholesterol: 3 mg sodium: 1 g fiber.

MM format by Manny Rothstein, 8/24/98.

``Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking, With More Than 300 Recipes'' by James Peterson (William Morrow; 430 pages; $35).

(c)1998 San Francisco Chronicle, August 5, 1998 Posted to MM-Recipes Digest V4 #6 by "Rfm" <Robert-Miles@...> on Feb 08, 99

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