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Eel Staffed with Mushrooms

Ingredients
1 medium size eel
1/3 tea spoon salt
¼ tea spoon ground black pepper
1½ tea spoon fresh chopped dill
1½ tea spoon fresh chopped parsley
1 medium size carrot chopped
1 small size sweet onion chopped
1/3 tea spoon Hungarian paprika
8-10okras sliced
1 leak sliced
1 cup mushrooms sliced
2/3 cup Cinzano wine
2 fresh green onions chopped
2 table spoons honey Dijon mustard
1 table spoon mayonnaise
3 table spoons Olive oil

Timing
Preparation time: 15 min
Baking time: 25-30 min at 350ºF

Directions
Wash and slice eel 3-4 inch wide. Sprinkle with salt, black pepper, dill and parsley. Place eel slices into oiled pan add wine. Spread mixture of mayonnaise and honey Dijon mustard evenly on each slice. Sprinkle with Hungarian paprika. Divide 2/3 of mushrooms on portions equal to quantity of eel slices and place them inside of each slice. Add carrots, okra, leaks, green onion and the rest of mushrooms on top. Cover with foil and place in preheated oven for 25-30 min.
Serve with sauté potatoes or rice.


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