On Tue, 06 Jan 2004 22:43:57 +0000, Alex > wrote:

>David Wright wrote:

>> Yes, I do. It's from one of those Time-Life cookbooks from the '70s,
>> and is very good. I'll dig it out and post it later after I've
>> finished prepping for dinner.
>>
>> David
>
>Hi david
>
>Have you finished your dinner yet. LOL!!

(waking from after-dinner, day-or-so nap) Huh? Who me? Oh, yeah, must
have dozed off! :-)

OK, here it is, from The Cooking of Provincial France (recipe book)

1 pound fresh mushrooms, whole if small, quartered of sliced if large
salt
freshly ground pepper
2 tablespoons finely chopped fresh parsley
2 lemons, cut in thin slices or quarters
marinade (recipe follows)

Strain the marinade after cooking. After the marinade has been
strained. return it to the saucepan and bring it to a simmer over
moderate heat. Drop in the mushrooms, cover the pan and simmer for 10
minutes. With a slotted spoon, transfer the mushrooms to a stainless
steel or shallow glass baking dish. Taste the marinade for seasoning,
then pour it over the mushrooms. Place the baking dish in the
refrigerator to cool the mushrooms as quickly as possible. When they
are chilled, cover the dish tightly with aluminum foil or plastic wrap
and refrigerate for at least 4 hours before using. To serve, lift the
mushrooms out of the marinade with a slotted spoon and arrange them on
a serving platter. Moisten the mushrooms with a little marinade,
sprinkle them with parsley and garnish with lemon slices or quarters.

Marinade

3 cups chicken stock, fresh or canned
1 cup dry white wine
1 cup olive oil
1/2 cup lemon juice
6 parsley sprigs
2 large garlic cloves, cut up
1/2 teaspoon dried thyme
10 peppercorns
1teaspoon salt.

Stir the ingredients together in a 3- to 4-quart saucepan, bring to a
boil, partially cover the pan and simmer for 45 minutes. Using a fine
sieve, strain the marinade into a large bowl, pressing down hard on
the ingredients with the back of a spoon to squeeze out their juices
before discarding them. Return the marinade to the saucepan and taste
it. To be effective, the marinade should be somewhat overseasoned.
This makes about 5 cups.

Besides the mushrooms, you could use boiling onions, sliced zucchini
and/or yellow squash, sliced green peppers, and green beans. I have
never made anything but the mushrooms, and they are very tasty.

Sorry to have dozed off for so long!

David