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Yield: 8 Portions


    • 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


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 1½ minutes).

Pour marinade over vegetables. Cover and refrigerate overnight. 

The Mushroom Council - www.mushroomcouncil.com


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