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Soko (Mushroom Barbecue) appetizers, bbq, beef, jewish, mushrooms russian 1 lb mushrooms, well-rinsed 1 teaspoon salt 1/2 cup walnuts, shelled 2 cloves garlic, sliced 1 tablespoon fresh coriander, chopped 1/4 cup red-wine vinegar 1/4 cup water, cold 1/2 teaspoon to1 ts fresh hot red peppers seeded; & fine-chopped Under ideal circumstances, walnuts may be gathered in wild and mushrooms carefully selected in forests -- yours for picking. This was the situation in early life of Georgians, & it is evident in their generous use of these ingredients, along with wine vinegar, garlic, and enough spice to galvanize taste buds. 1. Remove mushroom caps from stems & sprinkle caps with salt. Reserve stems for some other recipe. Put caps over a charcoal barbecue & grill them for 3 or 4 mins, until soft. Remove them to a serving dish. 2. Pound walnuts & garlic to a paste, using a mortar & pestle, or in a processor. Remove paste to a bowl & stir in coriander, vinegar, water, & hot chili. Mix briskly & pour over mushrooms. Serve as an appetizer at room temp. Makes 4 to 5 servings. NOTE: Hot chili is variable, & amount added to sauce is to taste. It should not overwhelm other ingredients. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- (C) 1992 Published by Donald I. Fine, Inc., New York, N.Y. d. pileggi Yield: 1 iervings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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