Chef

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1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons lemon juice
1 cup water
2 garlic cloves, chopped
1 teaspoon dried thyme
1 bay leaf
1 tablespoon tomato paste
1 teaspoon peppercorns
1 teaspoon coriander seeds (optional)
1 pound small button mushrooms
1 tablespoon brandy
salt to taste
GARNISH:
2 tablespoons chopped parsley or chives
Servings: 6
1. Mushrooms keep refrigerated for up to 2 weeks.

2. Combine all ingredients except mushrooms, brandy and salt in a large pot. Bring to a boil and simmer for 5 minutes.

3. Wipe mushrooms clean. If they are large, cut in halves or quarters. Add to simmering liquid.

4. Cook together for 15 minutes or until mushrooms are tender. Remove mushrooms with slotted spoon the boil remaining liquid down about 5-10 minutes or until 1/2 cup remains. Stir in brandy and season with salt. Strain over mushrooms and leave overnight. Garnish with parsley or chives before serving.

Servings: 6
 
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