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:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "MUSHROOMS-SAUT2" "AV" "2/7/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SAUT\*(E'ED MUSHROOMS - II" "mushrooms saut\*(e'ed with olive oil, garlic, and lemon juice"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Good as an appetizer, garnish or vegetable.
A dense dish, rich and flavorful.
.PP
As good cold as hot.
.PP
From HAZAN, page 509, modified slightly.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "3 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "saut\*(e' pan"
.IG "" "serving plate"
.sp
.IG "3/4 lb" "mushrooms,"
mixture of white, portobello, etc.
.IG "1 tsp" "garlic,"
finely chopped
.IG "1/4 cup" "olive oil"
.sp
.IG "" "salt, pepper"
.sp
.IG "1 Tbsp" "lemon juice,"
.IG "1/4 cup" "marsala, madeira, port,"
or other heavy wine
.sp
.IG "2 Tbsp" "chopped parsley"
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Wash and clean the mushrooms. Leave stems on.
Dry thoroughly.
Cut into 1/4" slices.
.SK 2
Over medium high heat (@7-8), saut\*(e' the garlic in the oil,
to light golden, about 1/2 minute.
.SK 3
Add the mushrooms, turn up the heat to high.
Shake, toss or stir frequently.
After a few minutes, season with salt and pepper.
The mushrooms with first soak up the oil, then shed their water.
.SK 4
When the water from the mushrooms has almost boiled off,
add the lemon juice and the marsala or other wine.
Reduce nearly completely.
Taste: add more lemon juice, marsala, or seasonings, as appropriate,
and if liquid added, reduce again to nearly dry.
.SK 5
Form into a heap on a serving plate, and garnish heavily with chopped
parsley.
Serve hot or let cool before serving.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\".NX
.\" ?
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
30 minutes.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
