Marinaded Wild Mushrooms Recipe

INGREDIENTS:
1 1/2 lb Mushrooms, fresh
3/4 cup of Oil, any type
1/2 cup of Vinegar, wine
1 1/2 teaspoon of Salt
1 teaspoon of Sugar
1/2 teaspoon of Sweet basil, dried
1/4 teaspoon of Thyme
6 Pepper corns
1 Garlic clove, halved
1 Bay leaf
DIRECTIONS:
Combine ingredients, cover and heat to boiling. Simmer for 10
minutes. Add mushrooms and simmer, uncovered, 3 minutes. Transfer to
a bowl, including liquid and chill overnight, stirring occasionally.
Drain and serve as a salad or appetizer. Many wild mushrooms are
poisonous, either mildly or fatally. Use only those you know or buy
some. Willow mushrooms, called oyster mushrooms in Louisiana, occur
in late fall/winter on sides of dead willows and are ideal for this
dish. Recipe date: 12/12/87 -

http://toprecipes.blogspot.com/

http://jamieoliverandbrilliantrecipes.blogspot.com/

http://yummytasty123.blogspot.com/

http://recipesrule.blogspot.com/

http://recipestar.blogspot.com/

Grilled Wild Mushroom Sausage Recipe

INGREDIENTS:
6 oz Chicken Breast; Boned And
-Skinned
3 oz Button Mushrooms
3 oz Cremini Mushrooms
3 oz Portabella Mushrooms
3 oz Shitake Mushrooms
2 oz Heavy Cream; Cold
1/2 oz Fine Herbs (Parsley;
-Tarragon, Chives, Chervil)
1 oz Shallots; Chopped
1 Egg
Salt; To Taste
Pepper; To Taste
Butter
DIRECTIONS:
For the chicken mousse: Puree chicken in a food processor until smooth. Add
salt and pepper and the egg. Pulse just to combine and scrape the sides.
While food processor is running, add cream gradually through the feed tube.
Chill and reserve. Wash and slice the mushrooms. In a hot saute pan, cook
the mushrooms with butter. When mushrooms are brown, add shallots and
herbs. Remove from the pan and chill. Fold together mushrooms and chicken.
Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of
the mushroom mixture. Roll the plastic into a log. Tie the ends with a
string and tie into links. Poach in simmering water for 10 minutes. Shock
the links in ice water. This can be done up to 3 days ahead. To serve,
remove the sausage from the plastic and grill, roast, or smoke, until it is
hot throughout. Slice the sausage and serve it with a tossed salad.
For more great recipes, visit the following sites:
www.recipewitch.com
recipewitch.blogspot.com