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Soko Nigozee I (Mushrooms In Walnut Sauce)

appetizers, beef, georgian, jewish, mushrooms
russian

2 tablespoon corn oil (in georgia as in turkey s; unflower oil is used)
1 lb mushrooms, cut into thin slices
1/2 teaspoon ; salt, or to taste
1/2 cup walnuts, shelled
1 tablespoon fresh coriander, chopped
1 tablespoon fresh flat-leaf italian parsley, ch; opped
1/4 cup red-wine vinegar
1 tablespoon fresh dill, chopped

Georgian backyards often have a walnut tree yielding a ready supply of nuts, or Georgians collect them from wild. Such is reason for the frequency in which they can be found in cooking. Here is a warm mushroom dish infused w/herbs & wine vinegar. 1. Heat oil in a pan, add mushrooms & salt, & saute over low heat for 3 mins. 2. Chop walnuts & garlic together rather fine. Mix this w/ coriander, parsley, & vinegar. Add to mushroom & simmer over low heat for 5 mins. Serve warm, garnished w/dill. Serves 4 as an appetizer. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi

Yield: 4 servings

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