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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 10 |
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A great recipe my mother developed years ago and one I still use for summer grill-outs; as part of an Antipasto plate; or, as one of a group of hors d'oeuvre. They are marinated mushrooms with a nice tangy flavor. They are best prepared a day or two ahead (though can be prepared 3-4 hours ahead of time - just not as much flavor is absorbed). Ingredients:
1 1/2-2 lbs mushrooms, rinsed and trimmed |
2 cups water |
1/2 cup vegetable oil or 1/2 cup olive oil |
2 tablespoons lemon juice |
2 tablespoons white vinegar |
1 stalk celery, washed and cut into large pieces |
2 garlic cloves, peeled and pierced |
1 teaspoon rosemary |
1/2 teaspoon sage |
1 teaspoon thyme |
1/2 bay leaf |
10 -12 black peppercorns (or a blend) |
3/4 teaspoon salt |
Directions:
1. Combine all ingredients in a 2-quart saucepan.
2. Over medium heat, bring to a boil.
3. Reduce heat and simmer for 5 minutes.
4. Remove from heat and let cool.
5. Once cool, pour in a bowl and refrigerate overnight.
6. Drain well and serve.
7. NOTE: If you don't want to use all of them at one time; put them in a plastic container with a lid. Remove what you need with a slotted spoon. The rest will be fine in the refrigerator for up to a month.
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