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BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaMay 26, 2012
Best Marinated Mushroom Salad!!
400 g (1 lb) small button mushrooms 1 clove garlic ¼ tsp salt 75 ml (2 fl oz) wine vinegar Pepper to taste 1 small onion, very finely chopped or minced 1 tbsp chopped parsley
(Serves 4 -5 as an hors d’oeuvre)
1. Wash, peel if necessary, and dry the mushrooms. If they are small, leave them whole, but if they are large, you may prefer to slice them • Dry them out on a tray in the oven before using. Also to partially cook them (This is the secret).
2. In a china or glass bowl crush the garlic clove with the salt. Slowly whisk in the oil, then the vinegar. Continue whisking until it turns a nice yellow colour. Then mix in the pepper, onion and parsley, and lastly the mushrooms. Stir the mushrooms around to coat them evenly.
3. Leave them, covered, to marinate for at least 1 hour, longer for larger mushrooms. Stir them now and then.
Note: The mushrooms can be kept for several days if kept tightly covered in a refrigerator, so they can be prepared well in advance.
• Serve: Sprinkled with finely chopped chives/spring onion (green part only) and finely crumbled black peppered Feta cheese.
Best Marinated Mushroom Salad!! (1)
400 g (1 lb) small button mushrooms
1 clove garlic
¼ tsp salt
75 ml (2 fl oz) wine vinegar
Pepper to taste
1 small onion, very finely chopped or minced
1 tbsp chopped parsley
(Serves 4 -5 as an hors d’oeuvre)
1. Wash, peel if necessary, and dry the mushrooms. If they are small, leave them whole, but if they are large, you may prefer to slice them
• Dry them out on a tray in the oven before using. Also to partially cook them (This is the secret).
2. In a china or glass bowl crush the garlic clove with the salt. Slowly whisk in the oil, then the vinegar. Continue whisking until it turns a nice yellow colour. Then mix in the pepper, onion and parsley, and lastly the mushrooms. Stir the mushrooms around to coat them evenly.
3. Leave them, covered, to marinate for at least 1 hour, longer for larger mushrooms. Stir them now and then.
Note: The mushrooms can be kept for several days if kept tightly covered in a refrigerator, so they can be prepared well in advance.
• Serve: Sprinkled with finely chopped chives/spring onion (green part only) and finely crumbled black peppered Feta cheese.