Mushrooms on Grape Leaves

By Daniel Rogov

1/2 kilo wild mushrooms or champignons
1/2 cup olive oil
1/4 kilo grape leaves, washed and dried on towelling
2 - 3 cloves garlic, chopped
1/2 cup coarse matzo meal crumbs
salt and pepper to taste

Clean the mushrooms, remove the stems and set aside. Sprinkle the mushroom caps with salt and let stand for 20 minutes. Drain whatever water has accumulated in the caps and place in an oven that has been heated to 150 degrees Celsius (300 Fahrenheit) for 2 - 3 minutes to dry.

Lightly coat the bottom of a shallow flameproof and ovenproof casserole dish with olive oil and on this place the vine leaves. Over the leaves pour all but 1 Tbsp. of the remaining olive oil and heat over a low flame until the oil is hot but not boiling. Add the mushrooms, hollow side up, cover and place in an oven that has been heated to 180 degrees Celsius (350 Fahrenheit) for 30 minutes.

While the mushroom caps are in the oven chop the stems coarsely. In a heavy skillet heat the remaining olive oil and in this saute together the garlic and chopped stems. When all of the oil has been absorbed add the matzo meal crumbs and salt and pepper to taste. Mix together well. After the caps have cooked for 30 minutes, stuff them with this filling and cook, uncovered, for another 10 minutes. Serve very hot in the dish in which prepared.

(Serves 4 - 6)

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.