See Also: Appetizers · Mushrooms
Marinated Mushrooms Antipasto
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2/3 cup extra virgin olive oil
1/2 cup water
zest of 1 lemon
juice of two lemons
1 bay leaf
3-4 cloves garlic, slivered
8 whole peppercorns
1/2 teaspoon fine sea salt
1 pound small whole white or brown mushrooms
Combine oil, water, zest, juice, bay leaf, garlic, peppercorns and salt in a skillet or saute pan. Bring to a boil. Cover and simmer gently for about 15 minutes. Strain the solids from the marinade and then drop the mushooms into it. Simmer gently about 5 minutes. Cool in the marinade. Serve along with assorted olives and cheeses for a first course.
Recipe created 2005-03-02.
