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Mushrooms a la Grecque


8 oz fresh mushrooms, wiped clean
1 cup water
1 cup chicken stock
1/2 cup dry white wine
1 Tbs balsamic or red wine vinegar
1 Tbs lemon juice
1 Tbs minced fresh parsley
1 tsp fresh tarragon leaves, or 1/2 tsp dried tarragon
1/4 tsp dried thyme
1/4 tsp dried oregano
1 large clove garlic, roughly chopped
Salt and freshly ground pepper to taste

Combine all the ingredients in a stainless steel (non-aluminum) pan and bring to a boil. Boil for 3 minutes. Remove the mushrooms with a slotted spoon and place in a glass or ceramic bowl. Continue to boil the remaining liquid until it is reduced to about 1 cup in volume. Pour the remaining liquid over the mushrooms and chill for a minimum of 2 to 4 hours, or for as long as 4 days. Serve slightly chilled or at room temperature.

Yield: 4 to 6 Servings

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