Honeyed Mushroomsfrom the book "The Classical Cookbook"
Prepared by Gwenhwyfar Dinas Emrys and Cristiana inghen Mec-Bead
Served at Pennsic
4 tablespoons (60ml) olive oil
Combine the oil, fish sauce and honey in a pan and bring to the boil. Add the lovage and pepper and the sliced mushrooms. Cook out briskly in order to reduce the liquids so that, when you serve, the fish sauce and natural water will have been boiled away and the honey and oil give a glace to the mushrooms.
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