Riesling Mushrooms
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 105 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 148 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 10% |
| vit A | 1% |
| vit C | 12% |
| folate | 7% |
-
2 tbsp (25 mL) vegetable oil
1/4 cup (50 mL) finely diced shallots
1 tsp (5 mL) fresh thyme leaves
1/4 tsp (1 mL) salt
Pinch pepper
4 cups (1 L) whole mushrooms (about 12 oz/375 g)
2/3 cup (150 mL) dry Riesling wine
1 tsp (5 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) chopped fresh parsley
4 slices lemon
Preparation:
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.
Source
Canadian Living Magazine: October 2002
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