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Mushroom, Tomato and Nut Mix This is a great versatile mixture, delicious in salads, sauces, stews, and sandwiches. I use it several times in this book. It helps to season everything from pasta to cheese to salad. 1 ounce dried Polish cepe mushrooms 4 ounces sun-dried tomatoes (not in oil) |/4 Cup sunflower seeds 3 small bay leaves 1/4-teaspoon red pepper flakes 1/4 teaspoon dried tarragon 3 large cloves garlic, peeled and sliced thin (about 1 1/2 tablespoons) 1 tablespoon thinly sliced jalapeno pepper 1-cup olive oil, or as needed 1/2 teaspoon salt (if the tomatoes are not salted) Place the mushrooms and to-matoes in a bowl, and add boiling water to cover. Soak for 5 min-utes. Drain (reserve the fluid for use in stock or soup). Place the mushrooms and to-matoes in a jar, and add all the remaining ingredients. Allow the mixture to steep for a few hours before serving. (It will keep in the refrigerator for up to 2 weeks.) ABOUT 3 1/2 CUPS Return to Top | Back to Recipes |
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