"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Marinated Mushrooms Recipe

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This recipe for Marinated Mushrooms, by , is from Sharing Cheri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheri Nowicki
Added: Wednesday, April 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 ˝ Pounds Fresh Mushroom Caps
2 Cups White Wine
2 Lemons
2 Cups Salad Oil
1 tsp. Tabasco Sauce
1 tsp. Salt
1/8 tsp. Black Pepper
1 Finely Chopped Onion
2 Finely Chopped Garlic Cloves
4 Bay Leaves
4 Sprigs Finely Chopped Parsley
Whole Cloves

Directions:
Directions:
Remove stems from mushrooms. Wipe caps with damp cloth and place in a bowl. Pour in wine and stir. Cover with plastic wrap and refrigerate. Slice lemons and set aside. Combine oil, Tabasco sauce, salt and pepper. Beat until well blended. Add onions and garlic. Drain wine from mushrooms and add to oil. Blend well. Spoon mushrooms into two one-quart jars equipped with tight fitting lids. Add lemon slices, 2 bay leaves, chopped parsley and two cloves to each jar. Ladle marinade over contents of jar. If marinade doesn’t cover mushrooms add more wine. Cover and refrigerate for 2 days. Good for 2-3 weeks.

Personal Notes:
Personal Notes:
OK, so mushrooms are certainly not my favorite, but I do like these. As you can see, you need to really think ahead if you're going to make them. Try them....you'll like them.

 

 

 

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