I love the Farmer’s Market, I go once or twice a week year-round. Yesterday I bought some knobbly wild mushrooms. As you can see, I drew them before I ate them. The recipe below is really delicious.
8" by 8" on paper
This makes a great hors-d’oevre, you can make it ahead of time and better yet, you can eat as much as you want sans souci. I’m not sure where I found the recipe, I’ve had it for so long; but it was probably Cooking Light magazine, a source of many of my favorite recipes. Of course I’ve changed it a wee bit. Let me know your favorite mushroom recipe.
Champignons Sans Souci
“No Worry Mushrooms”, but it sounds better in French.
1/4 cup rice vinegar
1 tablespoon sugar
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
4 garlic cloves, thinly sliced
1 teaspoon grated orange rind
2 teaspoons extra virgin olive oil
1 teaspoon dark sesame oil
1/2 teaspoon grated lemon or lime rind
1 pound mushrooms, halved or if very large, quartered
2 tablespoons chopped fresh parsley
Combine first 7 ingredients in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Remove from heat; stir in orange rind, oils, and lime rind. Combine vinegar mixture and mushrooms in a large bowl; toss well to combine. Cover; refrigerate overnight. Add parsley; toss to combine.
Yield: 6 servings (serving size: about 2/3 cup)
