Marinated Mushrooms Recipe
Ingredients
| Small whole mushrooms - 1 pound | ||
| Marinade | ||
| Chicken broth | 1 Cup (16 tbs) | |
| Dry white wine | 1 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| White vinegar | 1/4 Cup (16 tbs) | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Celery - 1 stalk | ||
| Garlic | 1 Clove (5gm), peeled | |
| Rosemary | 1/4 Teaspoon | |
| Marjorom - 1/4 teaspoon | ||
| Thyme | 1/4 Teaspoon | |
| Oregano | 1/8 Teaspoon | |
| Bay leaf | 1 | |
| Peppercorns | 4 To taste | |
| Salt | 1/4 Teaspoon | |
Directions
MAKING
1. In a 2-quart saucepan, mix all ingredients except mushrooms. Boil the mixture.
2. Simmer the mixture gently for 30 minutes.
3. Strain the Marinade squeezing the juice from vegetables.
4. Return the mixture back to saucepan.
5. Add mushrooms, stir and simmer for 5 minutes.
6. Let stand until cold.
7. Chill for 4 hours or overnight.
SERVING
8. Serve chilled.
1. In a 2-quart saucepan, mix all ingredients except mushrooms. Boil the mixture.
2. Simmer the mixture gently for 30 minutes.
3. Strain the Marinade squeezing the juice from vegetables.
4. Return the mixture back to saucepan.
5. Add mushrooms, stir and simmer for 5 minutes.
6. Let stand until cold.
7. Chill for 4 hours or overnight.
SERVING
8. Serve chilled.
Chef
