[Sca-cooks] Gunthar's dolmas

[Michael Gunter]

>>I put a little soy sauce to substitute for
>>murri. I know, not Greek but a couple of
>>teaspoons to the mix added the flavor I
>>wanted.

>Why did you wish to use murri, or murri substitute in this dish?

Because it is possible that murri or something similar
could be used in Greek cooking. But the real reason I used
soy sauce is because I felt that was what was needed to balance
the taste.

I don't really have a recipe, I just kind of made it up as
I went. I cooked the rice, added mint, honey, salt and some
spices and it tasted a bit flat. So I added the soy to give
it depth and a more savory flavor to balance out the sweetness
of the mint and honey. I liked the end result.

>>Grilled Portabellas  (Just salt, pepper, olive oil and garlic
>>                       wrapped in aluminum foil and placed on the
>>                       grill.)
>Is this like that vegetarian psuedo-turkey dish we've talked about, except
>this is a psuedo-Portabella dish? I don't see any Portabellas

Um....no, I only listed what I put on the mushrooms. I kind
of figured most people would understand that portabellas were
in the dish.

>Stefan

Gunthar

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