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			Name: Country Kitchen Foods Ltd. PINK MUSHROOMS Wine-marinated button mushrooms make a perfect accompaniment to cold roast chicken. 500g. (llb.) button mushrooms 150ml. (¼ pint) red wine 150ml. (¼ pint) vegetable oil 30 ml. (2 tablespoons) red wine vinegar 5ml. (11evel tablespoon) sugar 2.5ml. (½ level tablespoon) dry mustard Few grains of cayenne 6 cocktail onions, finely chopped. 20ml. (4 tablespoons) chopped parsley Salt and freshly ground black pepper Serves 5 to 8 Wipe the mushrooms and trim the stems level with the caps. Simmer the whole mushrooms in the wine in a pan for about 15 minutes, or until the wine evaporates and the mushrooms turn pink. Tip into a bowl. Shake or whisk together remaining ingredients, adjusting the seasoning with salt and pepper. Spoon over the warm mushrooms, leave to cool. Chill well before serving Page 15
	Name: Country Kitchen Foods Ltd . MUSHROOM AND ONION BROTH A nice change from the more usual cream of mushroom, this clear soup can be served with a sprinkling of grated Parmesan. 450g. (1lb) onions, skinned 100g. (4ozs.) butter or margarine 500g. (1lb.) cup or open mushrooms 20 ml. (4 level tablespoons) Dijon mustard 1.7 litres (3 pints) chicken stock 75g. (3 ozs.) pasta shapes Salt and freshly ground black pepper Chopped parsley for garnish Makes 2 - 3 litres (4 pints) Thinly slice the onions and soften well in the fat in a covered pan. Wipe and halve the mushrooms if they are large, then slice finely. Uncover the pan, increase the heat and toss the mushrooms over a high heat for a few seconds. Stir in the mustard and stock and bring to the boil. Add pasta shapes and seasoning, cover the pan and simmer gently for 10 to 15 minutes. Cool, pack and freeze in manageable amounts. To use: Reheat from frozen, bring to the boil, adding more stock if necessary and 6simmer for 2 to 3 minutes. Adjust seasoning and garnish with chopped parsley before serving. Page 14