Mrs. John F. Kennedy's Mushrooms with Herbs
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 pound mushrooms
1/2 cup olive oil
1 tablespoon onion, grated
1 tablespoon chives, chopped
1 clove garlic, minced
3/4 teaspoon salt
3 tablespoons tarragon vinegar
dash each: dried tarragon, dried thyme, and pepper
Wash and slice the mushrooms, combine with remaining ingredients. Let stand for 2 hours. Melt 4 tablespoons butter or margarine in a saucepan; add mushrooms and marinade. Simmer 10 minutes, stirring frequently.
Serves 4 to 6.
Author's note: A fantastic side dish. Serve with steak or prime rib.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 pound mushrooms
1/2 cup olive oil
1 tablespoon onion, grated
1 tablespoon chives, chopped
1 clove garlic, minced
3/4 teaspoon salt
3 tablespoons tarragon vinegar
dash each: dried tarragon, dried thyme, and pepper
Wash and slice the mushrooms, combine with remaining ingredients. Let stand for 2 hours. Melt 4 tablespoons butter or margarine in a saucepan; add mushrooms and marinade. Simmer 10 minutes, stirring frequently.
Serves 4 to 6.
Author's note: A fantastic side dish. Serve with steak or prime rib.