Mushrooms A La Gill Recipes

Steps:

• Cut a cross on the base of the tomatoes, immerse them in boiling water for 20-30 seconds, then plunge them into cold water; drain and peel the skin away from the cross and, discarding the juice the and seeds (see notes below), finely chop the tomatoes.
• Place the tomatoes, oil, wine, onion, garlic, bay leaf, thyme and basil to a non-aluminium pan, add about 1 cup of water and bring to the boil; then cover and simmer for 10 minutes; then uncover the pan, add the mushrooms and simmer for a further 10 minutes, stirring occasionally.
• Lift out the mushroom with a slotted spoon and transfer them to a serving dish.
• Boil the cooking liquid rapidly until about 1 cup remains, remove the bay leaf, add the lemon juice and season with salt, pepper and sugar, to taste.
• Pour the liquid over the mushrooms, and leave the mushrooms to cool.
• Serve the mushrooms cold, sprinkled with the chopped parsley and the walnuts.
• Notes: Rather than wasting such juices or vegetable peelings, I add them to my container of ingredients for when I next make my Vegetable Stock Recipe #135453.

Steps:

• Wash the mushrooms and set aside.
• Put the tomatoes, olive oil, vermouth or white wine, shallots, garlic, coriander seeds, bay leaf, thyme, and water in a saucepan and simmer for 10 minutes.
• Then put in the mushrooms, and simmer for 10 more minutes, uncovered.
• Remove the mushrooms and place in a serving dish.
• Boil the liquid until there is only 1 cup.
• Take out the bay leaf and thyme.
• Add the lemon juice, pinch of sugar, and a few grinds of sea salt and pepper to taste.
• Pour liquid over mushrooms; garnish with chopped parsley.
• Serve warm, or refrigerate and then serve chilled.
• *Youcan use a variety of mushrooms in place of the white mushrooms: Baby Portobellos, Crimini, Shitake.