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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Sliced mushrooms are dressed with a creamy mustard dressing with a hint of Roquefort cheese. Serve on Bibb or Boston lettuce leaves. From the R.S.V.P. section of a November 1986 issue of Bon Appetit magazine. It was requested from Sage's Sages restaurant in Arlington Heights, Illinois. Ingredients:
1/2 lemon |
1 1/2 lbs button mushrooms, thinly sliced |
1/4 cup dusseldorf mustard or 1/4 cup dijon mustard |
1 egg yolk |
1 tablespoon water |
1 tablespoon red wine vinegar |
3/4 cup vegetable oil |
salt & freshly ground black pepper |
2 ounces roquefort cheese, crumbled |
1 tablespoon fresh snipped chives (or green onions) |
1 tablespoon diced pimento |
Directions:
1. Squeeze lemon over mushrooms in large bowl.
2. Whisk mustard and yolk in another bowl; blend in water and vinegar.
3. Whisk in oil in thin stream; season to taste with salt and pepper.
4. Stir in cheese,chives and pimiento.
5. Pour over mushrooms and toss well.
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