Marinated Mushrooms
Ingredients:
|
| 2 |
pounds (50-60) medium fresh mushrooms |
| 2 |
garlic cloves
|
| 1 |
cup red wine vinegar |
| 1 |
cup water |
| 1/2 |
cup olive oil |
| 1/2 |
cup vegetable oil |
| 1 |
bay leaf |
| 1 |
teaspoon salt |
| 1/2 |
teaspoon dried thyme leaves |
| 12 |
whole black peppercorns |
| |
Snipped parsley, for garnish |
Directions:
| Clean mushrooms and set aside. Flatten garlic on Cutting Board with Chef's Knife. For marinade, combine all ingredients except parsley in Dutch Oven.
|
| Bring to a boil; reduce heat and simmer 5 minutes. Add mushrooms; simmer, uncovered, 10 minutes. Remove from heat. Let stand until cooled slightly. |
| Transfer mushrooms and marinade to container with tight-fitting lid; cover and refrigerate until ready to serve. |
| To serve, drain marinade from mushrooms. Transfer mushrooms to serving dish. Sprinkle with fresh parsley. Serve using Small Serving Tongs. |
Yield: 12 servings
Nutrients per serving: Calories 70, Total Fat 6 g, Saturated Fat 0.5 mg, Cholesterol 0 mg, Carbohydrate 4 g, Protein 2 g, Sodium 200 mg, Fiber less than 1 g
