Vegan: Marinated Button Mushrooms With White Wine, Cloves, And Saffron

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* Exported from MasterCook *

 

Marinated Button Mushrooms With White Wine, Cloves, And Sa

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 20

Serving Size : 4 Preparation Time :0:00

Categories : Alcohol Appetizers And Snacks

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons extra-virgin olive oil

1/2 cup finely chopped onion

2 large garlic clove -- finely chopped

1/2 cup dry white wine

1/2 cup vegetable broth -- about

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned -- or water

2 tablespoons tomato sauce

4 whole cloves

1/4 teaspoon saffron threads

Salt and freshly ground black pepper -- to taste

1 pound small white button mushrooms -- washed and stemmed

 

Makes 4 to 6 servings

 

Stuffed, grilled or sautéed, mushrooms are seldom missing from serious

tapas spreads in Spain. This sophisticated marinade of white wine and

tomato sauce infused with cloves and a hint of saffron dresses the

cultivated mushroom in fine style.

 

In a large nonstick skillet, heat the oil over medium heat. Add the onion

and garlic and cook, stirring constantly, until softened but not browned,

about 3 minutes. Stir in the wine, 1/4 cup broth, tomato sauce, cloves,

saffron, salt, and pepper. Bring to a brisk simmer over medium-high

heat. Reduce the heat, cover, and simmer very gently, stirring

occasionally for 40 minutes.

 

Add the mushrooms to the skillet, along with a few tablespoons of broth if

the mixture appears too dry; bring to a brisk simmer over medium-high

heat. Cook, tossing and stirring constantly for 3 minutes. Remove the

skillet from the heat, cover, and let stand for 1 hour.

 

With a slotted spoon, transfer the mushrooms to a shallow serving bowl. If

the cooking liquids appear too watery, reduce over medium heat, stirring

often, until a thin saucelike consistency is formed; remove from the heat

and let cool for about 10 minutes. Remove the cloves and pour the sauce

over the mushrooms, tossing gently to combine. Serve slightly warm or at

room temperature. Alternatively, cover and refrigerate for at least 3

hours and serve chilled.

 

Advance Preparation: The mushrooms can be stored, covered, in the

refrigerator for up to two days before serving. Serve chilled.

 

Per Serving: Calories 150, Protein 5g, Total Fat 8g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 14g, Dietary Fiber 5g, Sodium 152mg

 

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