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Marinated Mushrooms Recipe

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This recipe for Marinated Mushrooms, by , is from The Haegele Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Haegele
Added: Thursday, March 6, 2008


24 oz. small fresh mushrooms
34 c. water
1 Tbsp. lemon juice
1 tsp. salt.
1/2 c. vinegar
6 whole peppercorns
2 bay leaves
1 tsp. sugar
1/4 tsp. dried tarragon crushed
2 cloves garlic, sliced
1 Tbsp. coarsely snipped fresh dillweed
Bay leaves (optional)

Wipe mushrooms with a damp paper towel. Trim stems; halve any large mushrooms. Place in a sauce pan with water, lemon juice, and salt. Bring to boiling; reduce heat. Simmer 10 minutes. Drain mushrooms, reserving 3/4 c. liquid. Set mushrooms aside.
Combine reserved mushroom liquid, vinegar, peppercorn, the 2 bayleaves sugar and tarragon in the same saucepan. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Cool to room temperature
Place mushrooms in a container with a tight fitting lid; toss with sliced garlic and snipped dillweed. Pour cooled marinade over mushrooms. Cover and refrigerate overnight or up to 1 week. Serve garnished with bay leaves, if desired. Makes 3 1/2 c.




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