Recipe - Grilled Irish Salmon On Minted Pea Puree

Italian mushrooms; see *
Note 1
1 Infused Oil For Grilling
Vegetables & Fish; see *
Note 2
Salt; to taste
Freshlyground black pepper;
to taste

* Note 1: The mushrooms used for this dish may be a bit hard to find. In
Italy they use great big brown mushrooms and the flavor is heavenly. If you
cannot get the large brown ones use large meadow mushrooms. * Note 2: See
the "Infused Oil For Grilling Vegetables And Fish" recipe which is included
in this collection.

The stems of the mushrooms are removed and reserved for another purpose.
The mushrooms are then basted with a bit of the infused oil. A bit of salt
and pepper is added and then they are grilled on a hot steel grill or over
charcoal. Be careful not to overcook them and don't bother to try this in a
frying pan, because they will get mushy. Serve them as a first dish or a
side vegetable dish.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 07151992 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

10151995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.