Romanian Marinated Mushrooms
I'm reading that mushrooms are a favorite Romanian food...well I must be a Romanian! The recipe comes from the Moosewood cookbooks.
SERVES 8 -10
- 2 1/2 lbs bite sized mushrooms
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 cup sliced onion
- 3 garlic cloves, minced
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 3 bay leaves
- 2 cups canned tomatoes (28-ounce can)
- 1/2 cup red wine vinegar
- 1/8 teaspoon cayenne
- 1/2 teaspoon sugar (optional)
- 1 lemon, cut into wedges
- chopped fresh parsley
Saute mushrooms in 1/4 cup olive oil until just tender.
Drain the mushrooms, toss with lemon juice and transfer to a bowl.
Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent.
Add the garlic and saute for a few more minutes until the onions are golden, but not browned.
Stir in the pepper, thyme, marjoram, and bay leaves and saute for another minute.
Drain the tomatoes and reserve 1/3 cup of juice. Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice, vinegar, cayenne, salt and sugar.
Simmer on low heat, covered for 20-25 minutes, stirring occasionally.
Allow the marinade to cool for serveral minutes and then pour it over the mushrooms.
Chill, covered for at least 12 hours. Bring the mushrooms to room temperature before serving.
Garnish with lemon wedges and parsley.