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Old 08-06-2007, 02:42 PM   #11
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I would probably add some gound up olives. But then again, I would probably add olives to corn flakes.

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Old 08-06-2007, 04:45 PM   #12
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Saute sliced mushrooms,a little chopped onion, garlic and a little of your favorite herb, S&P and finish off with some dry sherry wine or a little balsamic vinegar.Let cool put on toasts then put some fresh mozzarella or feta cheese run under broiler till cheese is melted if you want capers sprinkle a few capers around plate and top toasts with some fresh parsley.

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Old 08-06-2007, 05:05 PM   #13
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Originally Posted by ironchef
Instead of marinating the mushrooms in the vermouth, use the alcohol to deglaze the pan and reduce. You'll get a better texture and overall flavor from the mushroom that way...
IC is dead on as usual. My addition would be to add a bit of truffle oil to the mixture and serve together with another appetizer made from freshly steamed artichoke hearts with thinly sliced medium rare roast beef on little squares bread. Again, drizzle the bread squares with Extra Virgin Olive Oil, and toast to golden brown. Rubbed with fresh garlic and top with the artichoke heart aned beef. Pairing these together with the mushroom appetizers would allow guests to sample the artichoke heart appetizers. Artichokes have the unique ability to amplify other flavors that you eat, especially the sweet compounds that are often hidden in foods.

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