Title: Soko Nigozee I (Mushrooms in Walnut Sauce)
Categories: Jewish Georgian Israel Appetizer
Yield: 4 Servings

2	tb	Corn oil (in Georgia as in Turkey sunflower oil is used)
1	lb	Mushrooms, cut into thin slices
1/2	ts	;Salt, or to taste
1/2	c	Walnuts, shelled
1	tb	Fresh coriander, chopped
1	tb	Fresh flat-leaf Italian parsley, chopped
1/4	c	Red-wine vinegar
1	tb	Fresh dill, chopped

Georgian backyards often have a walnut tree yielding a ready supply of nuts, or Georgians collect them from wild. Such is reason for the frequency in which they can be found in cooking. Here is a warm mushroom dish infused w/herbs & wine vinegar.

1. Heat oil in a pan, add mushrooms & salt, & saute over low heat for 3 mins. 2. Chop walnuts & garlic together rather fine. Mix this w/ coriander, parsley, & vinegar. Add to mushroom & simmer over low heat for 5 mins. Serve warm, garnished w/dill. Serves 4 as an appetizer.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi

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