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Riesling Mushrooms

By The Canadian Living Test Kitchen

Tested till perfect

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Riesling Mushrooms

This recipe makes 4 servings

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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

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.

Ingredients

  • 2 tbsp vegetable oil
  • 1/4 cup finely diced shallots
  • 1 tsp fresh thyme leaves
  • 1/4 tsp salt
  • 1 Pinch pepper
  • 4 cups whole mushrooms
  • 2/3 cup dry Riesling wine
  • 1 tsp grated lemon rind
  • 2 tbsp lemon juice
  • 1 tbsp 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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