Recipe - Grilled Herb Schnitzel

1 pound Large button mushrooms
wiped clean

MARINADE
1 cup Olive oil
4 Garlic cloves; minced
1 teaspoon Red pepper flakes; crushed
1 tablespoon Fresh parsley, chopped
1 tablespoon Fresh cilantro or basil
(chopped)
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper

COLD TOMATO DRESSING
3 Tomatoes; peeled, seeded
and chopped
3 Shallots; minced
One fourth cup Sherry wine vinegar
One fourth cup Tomato juice
One fourth cup Extra virgin olive oil
1 Lime; juiced
2 tablespoon Chopped fresh parsley
2 tablespoon Chopped fresh cilantro
OR basil

Cecila came up with this combination for actress Darryl Hannah, a
vegetarian who cooks for meat eaters. The Philippinesinspired cold tomato
and lime dressing is compatible with grilled fish or chicken as well as
mushrooms. To prevent the bamboo skewers from splintering in the heat of
the fire, soak them in cold water for about half an hour and place them in
the freezer for a few minutes before cooking.

Combine all marinade ingredients in a glass or ceramic bowl. Add the
mushrooms, toss to coat and set aside to marinate for 1 hour at room
temperature.

Source: Cecilia De Castro of Ma Cuisine _The Ma Cuisine Cooking School
Cookbook_, by Linda Lloyd, Toni Mindling Schulman, Patrick Terrail and
Helene Siegal

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini