Recipe - Grilled Mullet

4 ounce Shitake mushrooms; stems
discarded; caps halved if
large
4 ounce Oyster mushrooms; trimmed of
dry stem ends; thickly
cut or sliced up
One half cup Thinly cut or sliced up shallots
1 tablespoon Fresh thyme or 1 teaspoon
dried
1 tablespoon Chopped fresh basil or 1
teaspoon dried
2 teaspoon Extravirgin olive oil or
porciniflavored olive oil
2 Cloves (large) garlic;
minced
One half teaspoon Salt
1/8 teaspoon Freshly ground black pepper
4 sl Sourdough or French bread
One fourth cup Crumbled goat cheese
(optional)

From: Pat Gold plgold@ix.netcom.com

Date: Mon, 22 Jul 1996 09:04:26 0700
I found these in the July edition of "Vegetarian Times" and thought they
might work for the 9 days.

1. Combine mushrooms, shallots, thyme and basil in medium bowl; toss
lightly. Combine oil and garlic; drizzle over vegetables. Sprinkle with
salt and pepper; toss again.

2. Arrange mixture in center of 20 by 14inch sheet of heavyduty
aluminum foil. Bring long sides of foil up over mixture and fold down
several times, allowing enough room around the food for heat circulation
and expansion. Fold the short ends up and over again. Crimp closed to seal
the packet.

Grill packet on covered grill over medium coals until vegetables are
tender, about 20 minutes. Place bread on grill during last several minutes
to toast lightly on each side. Open packet carefully to allow steam to
escape. Serve mushroom mixture over grilled bread; top with cheese if
desired.

Per One half Cup Serving: 135 Cal; 4G Prot; 3 G Total Fat(0.3 Sat. Fat.); 24
G Carb; 0 Chol; 425 MG Sod; 2 G Fiber (Vegan without cheese)

JEWISHFOOD digest 271

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.