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Soko Nigozee Ii (Mushrooms In Walnut Sauce)

beef, jewish, mushrooms, russian

3 tablespoon walnuts, shelled
2 cloves garlic, sliced
1 teaspoon salt
1 lb mushrooms, well-rinsed & coarsely c; hopped water
2 medium (1 cup) onions, chopped
1/4 teaspoon ground turmeric
2 teaspoon fresh dill, chopped
2 teaspoon flat-leaf italian parsley, chopped
2 teaspoon fresh coriander, chopped

SOKO NIGOZEE II (Mushrooms In Walnut Sauce) In this combination, mushrooms are chopped & combined with the walnut paste & herbs. The only oil is provided by walnuts themselves as they simmer in mushroom liquid. 1. Pound walnut, garlic, & salt together to make a paste, using a motar & pestle or a processor. 2. Put mushrooms in a pan & add water almost to level of the mushrooms. Simmer over low heat for 5 mins. Remove mushrooms with a slotted spoon & set aside. Strain & reserve 1/2 cup of liquid. 3. Put onions, turmeric, dill, parsley, coriander, mushrooms, and the reserved liquid into a pan. Bring to a boil, then simmer over low heat for 3 mins. Add walnut/garlic paste, stir well, & cook for 5 mins more. Serve warm, with cornmeal mush (see recipe romee). NOTE: The Georgian pestle is a stone that fits into hand & motar is a wood vessel. These two implements are always in use grinding walnuts and garlic, which frequently go together. 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: 4 servings

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