1/4 c. dry white wine
1/4 c. red wine vinegar
3 T. water
2 t. olive oil
2 large cloves garlic, crushed
1 t. sugar
1/2 t. dried basil
1/2 t. dried thyme
1/4 t. salt
1/4 t. pepper
12 oz. mushrooms, cut into quarters
In a small saucepan, combine all ingredients except mushrooms. Bring to a boil over medium heat. Cook 3 minutes. Add mushrooms and when mixture boils again, continue to cook and stir 1 minute more.
Chill several hours or overnight to blend flavors.
Serve cold.
Makes 4 servings.
Adapted from The Meatless Gourmet, p. 307.
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