go to page 1   

Appetizer main page

Goat cheese gratin
Grilled vegetable stacks
Ham and cheese toast
Ham aspic with egg salad and avocado
Herbed spinach-ricotta srudel
Lima bean appetizer
Marinated goat cheese crostini
Mushrooms à la grecque
Onion pie
Pasta roll with three cheeses
Polenta a la Romaine
Puff pastry rochoises
Roasted tomatoes and red peppers
Red pepper mousse
Spinach-feta strudel
Stuffed artichokes
Stuffed cabbage leaves
Stuffed pancakes au gratin
Tomato aspic
Tomato pie wiht polenta crust
Vegetable and chicken terrine
Vegetable flan
Vegetable frittata
Wild mushroom, leek, and cheese tartlets
Wild mushroom and leek beggar's purses
Quiche Andalouse
Leek quiche with three cheeses
Quiche lorraine
Tomato Romano quiche
Vegetable quiche

go to page 1   

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 8

1 1/2 pounds large white mushrooms
1/2 cup olive oil
5 ounces chopped onions
juice of 1 lemon
1/2 cup white wine
1 sprig thyme
6 parsley stems
1 teaspoon coriander seeds
1 teaspoon peppercorns
2 bay leaves

Clean mushrooms, rinse in water, drain and slice.
In a medium pot, combine oil and chopped onions. Simmer for 5 min. Add mushrooms. Add lemon juice and white wine.
Combine herbs and spices in a cheese cloth.
Add to mushrooms. Cover and simmer for 5-6 minutes. Uncover. Transfer to a bowl. Chill.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.