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[edit] Ingredients
2 |
cups Olive oil |
1 |
cup Lemon juice |
3 |
cups Water |
3 |
cups White wine |
2 |
tablespoons Black peppercorns |
3 |
tablespoons Corriander seeds |
1 ½ |
cups Yellow onion, brunoise |
½ |
can Garlic, sliced |
1 |
tablespoon Kosher salt |
3 |
|
1 |
tablespoon Dried thyme |
7 |
pounds Button mushrooms |
[edit] Preparation
Step 1 |
1. Combine everything except mushrooms in a large pot & bring to a boil, simmer for 5 minutes. |
Step 2 |
2. Add mushrooms and simmer for additional 15 minutes. |
Step 3 |
3. Remove mushrooms & reduce the marinade by half over medium heat. |
Step 4 |
4. coat mushrooms with marinade & refrigerate for 24 hours. |
Step 5 |
NOTES : YIELDS 1 1/2 QUARTS Hold mushrooms in marinade and remove them as needed for serving. Other Vegetables may be used instead of mushrooms, Simmering time in step 2 may need adjusted depending on the vegetable. |
