Eva's Portobello Surprise

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Eva's Portobello Surprise

Bulgarians scour the hillsides each spring and fall for mushrooms. Although portobellos are not among the kinds they find, their fleshiness make them a perfect party pleaser. The marinade for this recipe is a delicious sweet-sour combo. Great for a buffet or meze table.

2 Tbsp. water

2 Tbsp. vinegar

1-2 Tbsp. olive oil

cup honey

1 Tbsp. dried parsley

4 portobello mushrooms, cut into -inch wide strips

  or an equivalent amount of reconstituted dried mushrooms

In a large saucepan, bring the water, vinegar, olive oil, honey, and parsley to boil. Turn down to simmer and add the mushrooms two at a time and let simmer in the marinade until done, but still a little crunchy. Remove the first two mushrooms and add the second pair. Repeat cooking process.

Arrange the mushrooms in a serving dish and pour over the marinade, refrigerate two days. Serve with crackers or bread for dipping the glorious juices.

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If you would like me to consider one of your Bulgarian family recipes for posting in this recipe section and possible inclusion in an updated revision of Bulgarian Rhapsody: The Best of Balkan Cuisine, send it to me at: momlinda, then the @ symbol, followed by motherlindas.com

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