Saturday, August 2, 2008

Cucumbers with Mushrooms

Cucumbers are available all year so here's a creamy and tasty hot dip or appetizer you can enjoy in Winter. Recipe serves 4.


2 pound (1 kg) green cucumbers
2 ounces (50 g) bacon, cut into cubes
1 pound (250 g) mushrooms, sliced
4 teaspoons butter
1 onion, sliced
Salt and pepper
2 teaspoons dried parsley flakes
1 teaspoon dried marjoram leaves


1. Peel cucumbers, halve lengthwise and scoop out seeds. Cut into slices.
2. Heat butter in a fry pan and add bacon. Add onions and cook until translucent.
3. Add cucumbers and mushrooms. Season with salt and pepper. Cook for 10 minutes with pan covered.
4. Add parsley and marjoram and cook for another 5 minutes. If there is too much liquid, cook uncovered for the last 5 minutes - otherwise leave covered.
5. Serve with crackers or pita bread.

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