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Name: Fungi Marinate
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Salt to taste; 400 g Fresh mushrooms; 1/4 c Lemon juice; (60 ml.); A few basil leaves for; 120 ml Red wine; 1 ts Garlic paste; (5 g.); 4 ts Fresh basil; (20 g.); 20 g Sun dried tomatoes; 100 ml Honey; A little flour; A few lemon wedges for; 1/2 ts Thyme; (2 g.); 100 g Mozzarella cheese; cubed

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INGREDIENTS

Salt to taste
400 g Fresh mushrooms
1/4 c Lemon juice; (60 ml.)
A few basil leaves for
120 ml Red wine
1 ts Garlic paste; (5 g.)
4 ts Fresh basil; (20 g.)
20 g Sun dried tomatoes
100 ml Honey
A little flour
A few lemon wedges for
1/2 ts Thyme; (2 g.)
100 g Mozzarella cheese; cubed

Servings

INSTRUCTIONS

WASH the fresh mushrooms with a slurry flour and water mixture to make sure it is clear of all dirt. Mushrooms being a fungi, it is better to clean the mushrooms for a second time. Wipe the mushrooms till dry and gently prick them with a fork all over, so that they do not tear open. In a bowl mix the red wine, honey and lemon juice well. Add the garlic, basil and thyme to the dressing. Blanch the sun dried tomatoes in hot water until soft and give a bite, but are not elastic and chewy. Add the tomatoes and the mushrooms to the dressing. Heat the dressing until just warm. This enhances the taste and the flavours become distinct. When cool, refrigerate for at least two hours. Transfer to a serving bowl, sprinkle chunks of mozzarella and salt to taste. Wet the cheese and mushrooms with the dressing. Garnish with fresh basil leaves and lemon wedges. Serve chilled. NOTES : (Pickled mushrooms)

NOTES

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Fungi Marinate

Salt to taste
400 g Fresh mushrooms
1/4 c Lemon juice; (60 ml.)
 A few basil leaves for
120 ml Red wine
1 ts Garlic paste; (5 g.)
4 ts Fresh basil; (20 g.)
20 g Sun dried tomatoes
100 ml Honey
 A little flour
 A few lemon wedges for
1/2 ts Thyme; (2 g.)
100 g Mozzarella cheese; cubed

WASH the fresh mushrooms with a slurry flour and water mixture to make sure  it is clear of all dirt. Mushrooms being a fungi, it is better to clean the  mushrooms for a second time. Wipe the mushrooms till dry and gently prick  them with a fork all over, so that they do not tear open. In a bowl mix the  red wine, honey and lemon juice well. Add the garlic, basil and thyme to  the dressing. Blanch the sun dried tomatoes in hot water until soft and  give a bite, but are not elastic and chewy. Add the tomatoes and the  mushrooms to the dressing. Heat the dressing until just warm. This enhances  the taste and the flavours become distinct. When cool, refrigerate for at  least two hours.    Transfer to a serving bowl, sprinkle chunks of mozzarella and salt to  taste. Wet the cheese and mushrooms with the dressing. Garnish with fresh  basil leaves and lemon wedges. Serve chilled.        NOTES : (Pickled mushrooms)

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Nutrition

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Serving Size: 1 Serving (208g)
Recipe Makes: 4 servings

Calories: 140
Calories from Fat: 4 (3%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 151.6mg		5 %
Potassium 574.4mg		15 %
Total Carbohydrate 22.4g		7 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 20.7g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 140

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