- 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
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.
- 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