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
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
- Folate 7.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 12.0
