"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Contributor:  
Contributor:  
Bonnie Haegele
Added: Thursday, March 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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)

Directions:
Directions:
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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