 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
Saw this on . Tried it and thought it was great. Just wanted to share it. Ingredients:
1/2 cup olive oil |
4 cloves garlic, halved lengthwise |
2 lbs small mushrooms, stems trimmed |
1/2 cup chopped fresh italian parsley |
1 1/2 cups dry white wine |
1/4 cup fresh lemon juice |
2 tablespoons red wine vinegar, plus |
2 teaspoons red wine vinegar |
6 whole cloves |
2 bay leaves |
Directions:
1. Heat oil in a heavy large skillet over medium-low heat.
2. Add garlic; saute until golden, about 6 minutes.
3. Discard garlic.
4. Increase heat to medium-high.
5. Add mushrooms and parsley; saute until mushrooms are golden, about 8 minutes.
6. Reduce heat to medium-low.
7. Stir in remaining ingredients.
8. Cover and simmer 5 minutes.
9. Season with salt and pepper.
10. Cool to room temperature.
11. Transfer to container; cover and chill until cold.
12. (Can be made 2 days ahead, Keep chilled).
13. Drain mushrooms before serving.
|
|