Prep 20 mins
Cook 25 mins
I'm reading that mushrooms are a favorite Romanian food...well I must be a Romanian! I haven't tried this recipe yet, but am posting for the Zaar World Tour. The recipe comes from the Moosewood cookbooks.
- 2 1⁄2 lbs bite sized mushrooms
- 1⁄4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 cup sliced onion
- 3 garlic cloves, minced
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon dried thyme
- 1⁄2 teaspoon dried marjoram
- 3 bay leaves
- 2 cups canned tomatoes (28-ounce can)
- 1⁄2 cup red wine vinegar
- 1⁄8 teaspoon cayenne
- 1⁄2 teaspoon sugar (optional)
- 1 lemon, cut into wedges
- chopped fresh parsley
- Saute mushrooms in 1/4 cup olive oil until just tender.
- Drain the mushrooms, toss with lemon juice and transfer to a bowl.
- Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent.
- Add the garlic and saute for a few more minutes until the onions are golden, but not browned.
- Stir in the pepper, thyme, marjoram, and bay leaves and saute for another minute.
- Drain the tomatoes and reserve 1/3 cup of juice. Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice, vinegar, cayenne, salt and sugar.
- Simmer on low heat, covered for 20-25 minutes, stirring occasionally.
- Allow the marinade to cool for serveral minutes and then pour it over the mushrooms.
- Chill, covered for at least 12 hours. Bring the mushrooms to room temperature before serving.
- Garnish with lemon wedges and parsley.
I served this recipe a while back to my Romanian friends; though they seemed skeptical when I told them the recipe was Romanian, they did seem to enjoy it (judging by the empty bowl at the end of the meal). I followed the recipe to the letter, and it turned out great.
Scrumptious! And this is a low fat, no cholesterol recipe! I adore mushrooms and this is a totally yummy way to cook them. Except for omitting the cayenne pepper (I'm a total sook with anything hot and spicy), doubling the garlic and adding some merlot instead of the tomato juice, I made these exactly to the recipe. We enjoyed some of these mushrooms tonight with Mirj’s Herby Noodle Bake (A Kugel By Any Other Name) Recipe #85458, and I really look forward to eating them again over the next few nights. I’ll be making these again over the summer months – and indeed at any time of year – for take-to-work lunches. Fabulous side dish or vegetarian main dish. Bunny Mom, I’ve concluded that I too must be Romanian. Thank you for sharing this 5+++++ mushroom recipe. If you haven’t tried it yet, do so – SOON!