Vegan: Mushroom Caviar & Bar Olives

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " November 22, 2000 " >

<Summ>

<Nam>

Mushroom Caviar

</Nam>

<Nam>

La Mansion Del Rio Hotel & apos;s Bar Olives

</Nam></Summ>

<RcpE name= " Mushroom Caviar " author= " Linda Gassenheimer " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Mushroom Caviar

 

Recipe By :Linda Gassenheimer

Serving Size : 0 Preparation Time :0:00

Categories : appetizer Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

4 scallions (green parts only--minced

1/2 pound crimini or portabello mushrooms -- cut into 1 1/2 "

cube

4 garlic cloves -- chopped

1/2 teaspoon thyme -- chopped

2 teaspoons fresh lemon juice

4 teaspoons balsamic vinegar

pepper to taste

 

In a large saucepan (make sure it is among your largest--you don't want to

crowd the ingredients), heat a teaspoon of olive oil and sauté‚ the scallions

for about 2 minutes. Set them aside.

 

Add the remaining oil and sauté the mushrooms, garlic, and thyme. Cook until

tender.

 

Place the mushroom mixture and the scallions in a food processor and chop.

Don't purée the mixture; simply chop it well.

 

Return the mixture to the saucepan and add the lemon juice, vinegar, and

pepper. Saut‚ over a medium heat until the liquid has evaporated.

 

Serve this in a small crock or dish as a spread for toast, zucchini rounds, or

endive.

 

Source:

" Knight Ridder/Tribune News Service "

S(Formatted by):

" Nancy Braswell, Nov-22-2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 145 Calories (kcal); 14g Total Fat; (80% calories from fat); 1g

Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Appetizer

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " scallions (green parts only--minced " qty= " 4 " ></IngR>

<IngR name= " crimini or portabello mushrooms " unit= " pound " qty= " 1/2 " >

<IPrp>

cut into 1 1/2 & quot; cubes

</IPrp>

</IngR>

<IngR name= " garlic cloves " qty= " 4 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " thyme " unit= " teaspoon " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " fresh lemon juice " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " balsamic vinegar " unit= " teaspoons " qty= " 4 " ></IngR>

<IngR name= " pepper to taste " ></IngR>

<DirS>

<DirT>

In a large saucepan (make sure it is among your largest--you don & apos;t want to

crowd the ingredients), heat a teaspoon of olive oil and sauté‚ the scallions

for about 2 minutes. Set them aside.

</DirT>

<DirT>

Add the remaining oil and sauté the mushrooms, garlic, and thyme. Cook until

tender.

</DirT>

<DirT>

Place the mushroom mixture and the scallions in a food processor and chop.

Don & apos;t purée the mixture; simply chop it well.

</DirT>

<DirT>

Return the mixture to the saucepan and add the lemon juice, vinegar, and

pepper. Saut‚ over a medium heat until the liquid has evaporated.

</DirT>

<DirT>

Serve this in a small crock or dish as a spread for toast, zucchini rounds, or

endive.

</DirT>

</DirS>

<Srce>

Knight Ridder/Tribune News Service

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Nov-22-2000 " />

</RcpE>

<RcpE name= " La Mansion Del Rio Hotel & apos;s Bar Olives " author= " " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

La Mansion Del Rio Hotel's Bar Olives

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : appetizer Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 7-ounce bottle large pimento-stuffed green olives

1 tablespoon chopped fresh rosemary

1 teaspoon dried granulated garlic

1/2 teaspoon cayenne -- or to taste

1/2 teaspoon finely ground black pepper

olive oil -- as needed

 

For 1 tablespoon fresh rosemary, wash and dry about 2 sprigs rosemary,

strip off the leaves & chop.

 

Drain liquid from olives, rinse them in fresh water and drain again. Wash and

dry the jar. Put the olives back in the jar. Add rosemary, garlic, cayenne and

pepper, then fill the bottle with olive oil. Replace the lid, then shake the

bottle to mix the ingredients. Allow the olives to marinate for about two days,

shaking the jar periodically. It is not necessary to refrigerate the olives if

they are consumed within a few days. For extended storage, store in

refrigerator.

 

Pat Mozersky is a free-lance writer for the Express-News.

 

Source:

" San Antonio Express-News 6/20/00 "

S(Formatted by):

" Nancy Braswell, Nov-22-2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 5 Calories (kcal); trace Total Fat; (35% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Appetizer

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " bottle large pimento-stuffed green olives (about the size of a

walnut) " unit= " 7-ounce " qty= " 1 " ></IngR>

<IngR name= " chopped fresh rosemary " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " dried granulated garlic " unit= " teaspoon " qty= " 1 " >

</IngR>

<IngR name= " cayenne " unit= " teaspoon " qty= " 1/2 " >

<IPrp>

or to taste

</IPrp>

</IngR>

<IngR name= " finely ground black pepper " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " olive oil " >

<IPrp>

as needed

</IPrp>

</IngR>

<DirS>

<DirT>

For 1 tablespoon fresh rosemary, wash and dry about 2 sprigs rosemary,

strip off the leaves & amp; chop.

</DirT>

<DirT>

Drain liquid from olives, rinse them in fresh water and drain again. Wash and

dry the jar. Put the olives back in the jar. Add rosemary, garlic, cayenne and

pepper, then fill the bottle with olive oil. Replace the lid, then shake the

bottle to mix the ingredients. Allow the olives to marinate for about two days,

shaking the jar periodically. It is not necessary to refrigerate the olives if

they are consumed within a few days. For extended storage, store in

refrigerator.

</DirT>

<DirT>

Pat Mozersky is a free-lance writer for the Express-News.

</DirT>

</DirS>

<Srce>

San Antonio Express-News 6/20/00

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Nov-22-2000 " />

</RcpE></mx2>