Mushroom A La Grecque

By á-170456

Ingredients

• 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

Details

Servings 8

Preparation

Step 1

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.