Antipasto Mushrooms

Total Time: 48 hrs 20 mins Preparation Time: 20 mins Cook Time: 48 hrs

Ingredients

• Servings: 4
• 1 lb mushroom, bases cut off
• 1/3 cup olive oil
• 1/2 cup water or 1/2 cup stock
• 2 garlic cloves, minced
• 2 lemons, juice of
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 10 black peppercorns
• 1 teaspoon salt

Recipe

• 1 combine olive oil, water or stock, garlic, lemon juice, and bay leaves in a large saucepan. in a mortar and pestle, briefly grind together the thyme and rosemary. add the herbs, the peppercorns, and the salt to the marinade.
• 2 add the mushrooms to the saucepan and bring mixture to a boil. reduce heat to medium-low and simmer 5 minutes. remove from heat and let cool.
• 3 refrigerate mushrooms in their marinade for 1 to 2 days.
• 4 to serve, remove from refrigerator at least 1/2 hour before serving. drain the marinade from the mushrooms, picking out the bay leaves and peppercorns. garnish, if desired, with freshly-chopped italian parsley.