Mushroom A La Grecque
- 2 cup chicken broth
- 2/3 cup dry white wine
- 1/4 cup lemon juice
- 2 1/2 teaspoons salt
- 1 teaspoon thyme leaves crushed
- 1/2 teaspoon fennel seed crushed
- 2 garlic cloves minced
- 1 1/2 pounds fresh white mushrooms
- 1 cup sliced zucchini
- 2/3 cup diced green pepper
- 1/2 cup sliced carrot
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.
This recipe yields 8 servings.
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