Title: Soko Nigozee Ii (Mushrooms in Walnut Sauce)
Categories: Mushroom Jewish Sephardic Georgian Pileggi
Yield: 4 Servings

3	tb	Walnuts, shelled
2		Cloves garlic, sliced
1	ts	Salt
1	lb	Mushrooms, well-rinsed & coarsely chopped water
2	md	(1 cup) onions, chopped
1/4	ts	Ground turmeric
2	ts	Fresh dill, chopped
2	ts	Flat-leaf Italian parsley, chopped
2	ts	Fresh coriander, chopped

SOKO NIGOZEE II (Mushrooms In Walnut Sauce) In this combination, mushrooms are chopped & combined with the walnut paste & herbs. The only oil is provided by walnuts themselves as they simmer in mushroom liquid.

1. Pound walnut, garlic, & salt together to make a paste, using a motar & pestle or a processor.

2. Put mushrooms in a pan & add water almost to level of the mushrooms. Simmer over low heat for 5 mins. Remove mushrooms with a slotted spoon & set aside. Strain & reserve 1/2 cup of liquid.

3. Put onions, turmeric, dill, parsley, coriander, mushrooms, and the reserved liquid into a pan. Bring to a boil, then simmer over low heat for 3 mins. Add walnut/garlic paste, stir well, & cook for 5 mins more. Serve warm, with cornmeal mush (see recipe romee).

NOTE: The Georgian pestle is a stone that fits into hand & motar is a wood vessel. These two implements are always in use grinding walnuts and garlic, which frequently go together.

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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