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Spanish   -   Mushrooms In Vinaigrette Dressing   adapted from The Complete Spanish Cookbook

  • 1 1/2 Pounds Wild Mushrooms -- sliced
  • 1 Teaspoon Lemon Zest -- finely grated
  • 1/2 Teaspoon Ground Black Pepper
  • 2 Teaspoons Parsley -- finely chopped
  • 2 Teaspoons Mint
  • 2 Tablespoons Red Wine Or Sherry Vinegar
  • 1/4 Cup Virgin Olive Oil
  • 1 1/2 Teaspoons Sugar
  • Salt -- to taste
Directions Place mushrooms in a small saucepan. Cover tightly. Cook over low heat, shaking pan frequently about 4 minutes until softened but have not yet exude their juices. remove to ceramic bowl. Make a dressing out of the remaining ingredients and pour over the mushrooms. Marinate at least 2 hours before serving.
Serves 4
Time to Make 0:00

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