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 »
- Yield:4 servings
- 1/2 pound white button mushrooms, trimmed and cut into chunks
- Juice of 1 lemon
- About 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper
- 1/4 pound Parmesan cheese in 1 chunk
Gently toss the mushrooms with the lemon juice, olive oil, and some salt and pepper. Taste and adjust the seasonings.
Break the Parmesan into small chunks. Use a toothpick to skewer a mushroom and a piece of cheese, repeating until all the mushrooms and cheese are used up. Serve immediately or refrigerate for up to an hour.