2 Tablespoons vegetable oil
1 pound various mushrooms, brushed
2 Tablespoons olive oil
2 cloves garlic, peeled and minced
3 shallots, peeled and minced
1/2 teaspoon thyme, chopped
2 Tablespoons parsley, chopped
2 Tablespoons sweet butter

For the salad:

Cabbage and carrots

1/2 bunch watercress
4 Tablespoons balsamic vinegar
6 Tablespoons olive oil
12 slices of good quality bread, toasted
6 Tablespoons roasted garlic purée
Salt and pepper to taste

Prepare the grill. Let the fire burn down until hot to moderately hot.

In a bowl, combine the mushrooms and the vegetable oil. Place the mushrooms on the grill (do not dump the contents out of the bowl because the oil will flare up and burn). Cook contents until they are slightly charred and most of the water has cooked out of them - about 6 to 8 minutes. Transfer to a colander and drain.

Preheat the oven to 350°F.

Heat the butter in a large skillet. When butter is hot, add the mushrooms, minced garlic, shallots and thyme. Season with salt and pepper. Sauté until the mushrooms are heated through and the garlic just begins to brown slightly. Add the chopped parsley last and reserve.

To make the salad, combine the cabbage, carrots and watercress and toss. Add the vinegar and olive oil and toss, adding salt and pepper to taste.

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