For a while, Pravda, the Soviet-themed bar in New York's SoHo, was serving shots of horseradish vodka with a pickled mushroom "chaser." The sharp little mushroom was the perfect foil to the fiery liquor, and I was sad when they retired the pairing.
In How to Cook Everything, Mark Bittman offers a recipe for quick marinated mushrooms not unlike Pravda's. After a brief soak in lemon juice, the mushrooms are speared on toothpicks with shards of Parmesan cheese. The salty-tangy treat makes the perfect cocktail bite.
Win 'How to Cook Everything, Tenth Anniversary Edition'
In addition to excerpting a recipe each day this week, we're giving away five (5) copies of How to Cook Everything. Enter to win here »
Advertisement will not be printed.