Prep 10 mins
Cook 1 hr 30 mins
- 7 ounces button mushrooms, thoroughly washed and dried
- extra virgin olive oil
- cider vinegar, as needed
- 1 fresh bay leaf
- 4 peppercorns
- fresh parsley, finely chopped,as needed
- Place the mushrooms in a skillet and add just enough olive oil to coat them all.
- Fry them over very low heat until they are just tender.
- Transfer them to an oven-proof dish and pour in just enough cider vinegar to come half-way up the shrooms.
- Add the bayleaf and peppercorns.
- Cook in a slow oven (approximately 300° Fahrenheit) for 1 hour.
- Chill the mushrooms.
- Roll them in finely chopped parsley and serve them on cocktail sticks in Bloody Marys or with chilled tomato juice, or serve them any other way as the mood strikes.
This is a sad way to kill a mushroom.
An unusual mushroom dish, quite unlike any other I have tried before. The mushrooms were equally tasty warm or at room temperature. I sautéed the mushrooms in a tablespoon of oil with two cloves of finely chopped garlic in a non-stick pan until they were just tender, then transferred them to an ovenproof dish in a very slow oven. I wasn’t sure just how they’d come out, but the flavours blended well and they were very tasty. We ate some warm with homegirl’s Unfried Chinese Rice Recipe #123658, for a really low fat meal, and I ate what was left next day at room temperature. Not my favourite mushroom dish, but as appetisers, as Miller suggested, a great low-fat option.