Recipe: Marinated Mushrooms

Marinated Mushrooms
Source: Richard Sidoli
Servings: 6

10 ounces button mushrooms, wiped clean
1 onion, cut up
3 cloves garlic, smashed
2 tablespoons allspice
1/4 teaspoon basil
1/4 teaspoon thyme
4 bay leaves
1 1/2 teaspoons peppercorns
juice of 1 lemon
2 tablespoons red wine vinegar
1/4 cup olive oil
3 teaspoons salt
fresh parsley, chopped

Fill a large saucepan with 3 cups water, onion, garlic, allspice, herbs, peppercorns, lemon juice, vinegar, oil and salt. Bring water to a boil and add mushrooms.

Bring water back to a vigorous boil then remove from heat. Let mushrooms and marinade cool to room temperature then place in an airtight container. Cover and refrigerate overnight to 4 days.

Before serving remove mushrooms from marinade with a slotted spoon, arrange on a serving dish and garnish with parsley.