---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GRILLED HERBED MUSHROOMS IN COLD TOMATO DRESS
  Categories: Vegetables, Vegetarian, Dressings
       Yield: 4 servings
  
       1 lb Large button mushrooms
            -- wiped clean
 
 -------------------------MARINADE-------------------------
       1 c  Olive oil
       4    Garlic cloves; minced
       1 ts Red pepper flakes; crushed
       1 tb Fresh parsley, chopped
       1 tb Fresh cilantro or basil
            -- (chopped)
     1/2 ts Salt
     1/4 ts Freshly ground pepper
 
 -------------------COLD TOMATO DRESSING-------------------
       3    Tomatoes; peeled, seeded
            -- and chopped
       3    Shallots; minced
     1/4 c  Sherry wine vinegar
     1/4 c  Tomato juice
     1/4 c  Extra virgin olive oil
       1    Lime; juiced
       2 tb Chopped fresh parsley
       2 tb Chopped fresh cilantro
            -OR- basil
  
   Cecila came up with this combination for actress
   Darryl Hannah, a vegetarian who cooks for meat eaters.
   The Philippines-inspired cold tomato and lime dressing
   is compatible with grilled fish or chicken as well as
   mushrooms.  To prevent the bamboo skewers from
   splintering in the heat of the fire, soak them in cold
   water for about half an hour and place them in the
   freezer for a few minutes before cooking.
   
   Combine all marinade ingredients in a glass or ceramic
   bowl.  Add the mushrooms, toss to coat and set aside
   to marinate for 1 hour at room temperature.
   
   Source:  Cecilia De Castro of Ma Cuisine _The Ma
   Cuisine Cooking School Cookbook_, by Linda Lloyd, Toni
   Mindling Schulman, Patrick Terrail and Helene Siegal
   
   Typed for you by Karen Mintzias
  
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