Riesling Mushrooms

Tested Till Perfect

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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