Greek Mussel and Potato Stew
INGREDIENTS:
8 oz Small button mushrooms
5 tb Dry white wine
5 tb Water
5 tb Olive oil
Juice of half a lemon
1 Bay leaf
1 tb Chopped onion
1 pn Thyme
1 pn Coriander
1 pn Fennel seeds
Salt & pepper
8 oz Small button mushrooms
5 tb Dry white wine
5 tb Water
5 tb Olive oil
Juice of half a lemon
1 Bay leaf
1 tb Chopped onion
1 pn Thyme
1 pn Coriander
1 pn Fennel seeds
Salt & pepper
Wipe the mushrooms, but do not peel them.
Put all the remaining ingredients into a saucepan & simmer them for 5 minutes. If the mushrooms are very small, leave them whole. Otherwise, cut them in half or into quarters, depending upon their size. Add to the saucepan & simmer for 5 minutes. Let them cool in the liquid before placing in a bowl to serve.
Mary Norwak, "Salads"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
Put all the remaining ingredients into a saucepan & simmer them for 5 minutes. If the mushrooms are very small, leave them whole. Otherwise, cut them in half or into quarters, depending upon their size. Add to the saucepan & simmer for 5 minutes. Let them cool in the liquid before placing in a bowl to serve.
Mary Norwak, "Salads"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip