Riesling Mushrooms

Author: Canadian Living

While Obermeier likes to use colourful mushrooms, such as golden chanterelles, for this elegantly light appetizer, whole white button mushrooms are an excellent stand-in and are easier to get and much less expensive.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2002

Ingredients

  • 2 tablespoons vegetable oil
  • 1/4 cup finely diced shallots
  • 1 teaspoon fresh thyme leaf
  • 1/4 teaspoon salt
  • 1 pinch pepper
  • 4 cups whole mushrooms
  • 2/3 cups dry Riesling wine
  • 1 teaspoon grated lemon rind
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley
  • 4 lemons

Method

In large skillet, heat oil over medium heat. Add shallots, thyme, salt and pepper; cook, stirring often, for 3 minutes. Add mushrooms, stirring to coat; cook, stirring, until mushrooms are tender, 8 minutes.

Add wine and lemon rind and juice; bring to boil over high heat. Reduce heat and simmer, turning mushrooms in liquid, for 5 minutes. Let cool completely. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Bring to room temperature before serving.)

Sprinkle with chopped parsley. Spoon into parfait glasses or wineglasses; drizzle with cooking liquid. Garnish with lemon slices.

Nutritional facts <b>Per serving:</b> about

  • Sodium 148 mg
  • Protein 2 g
  • Calories 105.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Riesling Mushrooms

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