Mushrooms in Vine Leaves, cooked in white wine, make an excellent and unusual hors d’oeuvre. Fresh vine leaves are not easily obtainable so canned ones may be used instead. Serve garnished with tomatoes and lemon wedges.
8 oz. button mushrooms, wiped clean and coarsely chopped
4 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh parsley
2 teaspoons finely chopped fresh tarragon or f teaspoon dried tarragon
2 teaspoon salt
16 large vine leaves, rinsed in hot water and patted dry with kitchen paper towels
8 fl. oz. dry white wine
2 teaspoon black pepper
Place the mushrooms and lemon juice in a small mixing bowl and, using two large spoons, toss the mushrooms so that they are coated with the lemon juice. Sprinkle over the parsley, tarragon, and salt, tossing the mushrooms to coat them thoroughly.
Put the vine leaves, shiny sides down, on a board. Place one to two teaspoons of the mushroom mixture on each leaf near the stem. Roll up the leaves, tucking the sides in to form little parcels.
Place the vine rolls, scam sides down, in a large flameproof casserole. Pour on the wine and cover the casserole. Place it over low heat and simmer the vine rolls for 20 minutes.
Using a slotted spoon, transfer the vine rolls to a warmed serving dish and sprinkle with the black pepper. Serve at once.