MUSHROOMS A LA GRECQUE
Yield: 8 Portions
INGREDIENTS
• 2.00 cup Chicken Broth
• 2/3 cup Dry White Wine
• 0.25 cup Lemon Juice
• 2.50 tsp. Salt
• 1.00 tsp. Thyme Leaves, crushed
• 0.50 tsp. Fennel Seed, crushed
• 2.00 cloves Garlic, minced
• 1.50 lbs. Fresh White Mushrooms
• 1.00 cup Zucchini
• 2/3 cup Green Pepper, diced
• 0.50 cup Carrot, sliced
DIRECTIONS
In a large skillet combine chicken broth, wine, olive oil, lemon juice, salt, thyme, fennel and garlic; bring to a boil.
Reduce heat and simmer, covered for 15 minutes.
Meanwhile, rinse, pat dry and trim mushrooms (cut in halves if large).
Place mushrooms in simmering marinade; simmer, covered, until lightly cooked (about 4 minutes).
Remove with a slotted spoon to a medium bowl.
Repeat separately (to retain color) with zucchini (about 1-1/2 minutes).
Pour marinade over vegetables. Cover and refrigerate overnight.
The Mushroom Council - www.mushroomcouncil.com
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