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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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MUSHROOMS A LA BRAQUE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Whitcomb Estate in Richardson Texas in 1994. Ingredients:
1 pound small whole mushrooms |
1/2 cup olive oil |
2 cloves garlic minced |
1 teaspoon salt |
1/8 teaspoon white pepper |
1/2 teaspoon dried thyme |
1 teaspoon lemon rind grated |
1 bay leaf |
3 tablespoons lemon juice |
1/4 cup tarragon vinegar |
chopped parsley for garnish |
Directions:
1. Rinse mushrooms and pat dry.
2. Cook mushrooms in heated olive oil for 3 minutes stirring constantly.
3. Mix in garlic, salt, pepper, thyme, lemon rind, bay leaf, lemon juice and vinegar.
4. Boil gently stirring frequently for 3 minutes.
5. Transfer mushrooms and their liquid to a glass bowl then cool.
6. Serve at room temperature sprinkled with parsley.
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