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Full Online Book HomeLearning KitchenVegetables - Marinated Mushrooms-greek Style
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Vegetables - Marinated Mushrooms-greek Style Post by :chegar Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3007

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Vegetables - Marinated Mushrooms-greek Style

1 lb. fresh mushrooms
1/2 cup olive oil
1/4 cup fresh lemon juice
1/3 cup dry, white wine
2 scallions, chopped, white part only
1/4 cup fresh flat-leaf parsley, chopped
peel of half a lemon
1 stalk of celery, chopped
1 clove of garlic, mashed
1 tablespoons fresh thyme, chopped
1/2 teaspoon pepper.

Trim the stalks off the mushrooms, slice them in half if they are on the large side, and set to one side.

Combine all other ingredients in a saucepan, bring to a boil, reduce the heat, and simmer uncovered for 7 minutes.

Add mushrooms to the marinade and stir them in with a wooden spoon; cover and simmer gently for 4 minutes, then uncover and cook for 3 minutes longer, occasionally stirring.

Remove the pan from the heat and let mushrooms cool in the marinade.

To store, put in sterilised jars and keep refrigerated.
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Vegetables - Marinated Mushrooms Vegetables - Marinated Mushrooms

Vegetables - Marinated Mushrooms
4 tabs. (Aus) lemon juice (80 ml.- say 5 and 1/2 US Tbl. or just under 3 fl. oz.) 1 bay leaf 6 whole black peppercorns 2 crushed cloves garlic 1/2 teaspoon salt 500 g. (just less than 1 lb.) button mushrooms (champignons)- wiped clean Place all ingredients (except for mushrooms) in a saucepan and bring to boil. Cover and simmer for 15 minutes. Take out the bayleaf. Add mushrooms and simer for another 15 minutes. Stir occasionally. Cool and then refrigerate in a covered vessel for 1-2 days before use to let flavour meld

Vegetables - Marinated Fresh Mushrooms Vegetables - Marinated Fresh Mushrooms

Vegetables - Marinated Fresh Mushrooms
1/3 cup vegetable oil 3 Tbsp. lemon juice 3 Tbsp. drained capers pepper to taste 2 Tbsp. coarsely chopped drained roasted red pepper 1 lb. fresh mushrooms, quartered (5 cups) Mix all ingredients (except mushrooms) in medium-sized bowl until well blended. Add mushrooms; toss to coat. Cover and refrigerate at least for 6 hours or up to 2 days, stirring occasionally.