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Herbed Mushrooms
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This North African dish has variations from Morocco or Algeria. You may omit the tomato and add several cloves of crushed or minced garlic.

Serves: 6

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Sephardic Parve Appetizer

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4 cups small whole mushrooms
6 tbs. oil for frying
2 medium onions, sliced
4 medium tomatoes, peeled and crushed
1 tsp. thyme
1 tsp. pepper
1/2 tsp. salt
1/2 tsp. turmeric
Pinch chili pepper


  1. Wash the mushrooms and slice in half or quarters.
  2. In a large skillet heat the oil and saute the onions until they brown, about 8 minutes.
  3. Add the mushrooms, tomatoes and, herbs and spices and continue sauteing over medium heat about 10 minutes, stirring continuously.
  4. Serve chilled or at room temperature.

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