Title: Soko (Mushroom Barbecue)
Categories: Jewish Sephardic Georgian Pileggi Appetizer
Yield: 1 Iervings

1	lb	Mushrooms, well-rinsed
1	ts	Salt
1/2	c	Walnuts, shelled
2		Cloves garlic, sliced
1	tb	Fresh coriander, chopped
1/4	c	Red-wine vinegar
1/4	c	Water, cold
1/2	ts	To1 ts fresh hot red peppers seeded & fine-chopped

Under ideal circumstances, walnuts may be gathered in wild and mushrooms carefully selected in forests -- yours for picking. This was the situation in early life of Georgians, & it is evident in their generous use of these ingredients, along with wine vinegar, garlic, and enough spice to galvanize taste buds.

1. Remove mushroom caps from stems & sprinkle caps with salt. Reserve stems for some other recipe. Put caps over a charcoal barbecue & grill them for 3 or 4 mins, until soft. Remove them to a serving dish.

2. Pound walnuts & garlic to a paste, using a mortar & pestle, or in a processor. Remove paste to a bowl & stir in coriander, vinegar, water, & hot chili. Mix briskly & pour over mushrooms. Serve as an appetizer at room temp. Makes 4 to 5 servings.

NOTE: Hot chili is variable, & amount added to sauce is to taste. It should not overwhelm other ingredients.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- (C) 1992 Published by Donald I. Fine, Inc., New York, N.Y. d. pileggi

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