Resource Center - Boston, USA
Makes 2 cups
Combine everything but the mushrooms in a 10 or 12 inch enameled
or stainless-steel skillet and bring to a boil over moderate heat.
- 2/3 cup olive oil
- 2 cloves garlic, bruised with knife
- 1/2 cup water
- 6 peppercorns
- 2 lemons, juiced
- 1/2 tsp salt
- 1 bay leaf
- 1 lb small mushrooms
Reduce heat, cover and simmer for 15 minutes.
Strain the marinade through a sieve and return it to the skillet;
bring to a simmer over low heat.
Drop in the mushrooms and simmer, turning mushrooms over from time
to time, for 5 minutes.
Let the mushrooms cool in the marinade.
Serve at room temperature or let cool and refrigerate and serve
They will keep in refrigerator for 2 days.