Marinated Mushrooms

Submitted by Alan in SW Florida

"These can be made ahead of time and stored in the refrigerator for up to a week."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Yields: 4 dozen

ingredients

• 3⁄4 cup olive oil
• 1⁄2 cup water
• 1⁄4 cup red wine vinegar
• 1 lemon, juice of
• 1 tablespoon dry sherry
• 3 garlic cloves
• 2 tablespoons ground coriander
• 1 tablespoon herbes de provence
• 2 teaspoons fennel seeds
• 1⁄2 teaspoon dried thyme
• 2 bay leaves
• salt & freshly ground black pepper, to taste
• 1 1⁄2 lbs small white mushrooms, rinsed and patted dry (about 4 dozen)

directions

1. In a large stockpot, mix oil, water, vinegar, lemon juice, sherry, garlic, coriander, herbes de Provence, fennel seeds, thyme, bay leaves, salt and pepper. Bring to a boil over medium-high heat. Reduce heat. Simmer for 10 minutes.
2. Add mushrooms to pot, stirring to coat them with sauce. Remove from heat. Let mushrooms cool to room temperature in pot, about 1 hour.
3. Using a slotted spoon, remove mushrooms to a serving dish. Pour cooking liquid over them. Refrigerate for 2 hours or overnight.
4. Serve chilled or at room temperature. Use toothpicks to pick them up and eat them.