Eva's Portobello Surprise
Bulgarians
scour the hillsides each spring and fall for mushrooms. Although portobellos
are not among the kinds they find, their fleshiness make them a perfect party
pleaser. The marinade for this recipe is a delicious sweet-sour combo. Great for
a buffet or meze table. 2 Tbsp. water
2
Tbsp. vinegar
1-2
Tbsp. olive oil
¼
cup honey
1
Tbsp. dried parsley 4 portobello mushrooms, cut into ½-inch wide strips
or
an equivalent amount of reconstituted dried mushrooms
In
a large saucepan, bring the water, vinegar, olive oil, honey, and parsley to
boil. Turn down to simmer and add the mushrooms two at a time and let simmer in
the marinade until done, but still a little crunchy. Remove the first two
mushrooms and add the second pair. Repeat cooking process. Arrange the mushrooms in a serving dish and pour over the marinade, refrigerate two days. Serve with crackers or bread for dipping the glorious juices.
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If you would like me to consider one of your Bulgarian family recipes for posting in this recipe section and possible inclusion in an updated revision of Bulgarian Rhapsody: The Best of Balkan Cuisine, send it to me at: momlinda, then the @ symbol, followed by motherlindas.com To buy my cookbook, click on the book cover and it will take you to the book's homepage.
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