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What You Need:
(Serving Size: about 2 cups)
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2/3 cup olive oil
½ cup water
Juice of about 2 lemons
1 bay leaf
2 garlic cloves, bruised with the flat of a knife
6 whole peppercorns
½ teaspoonsalt
1 pound small whole fresh mushrooms
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Translate this recipe:
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| How To Cook: |
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1. Combine the 2/3 cup of olive oil, ½ cup of water, juice of 2 lemons, bay leaf, bruised garlic cloves, peppercorns and salt in a 10- to 12-inch enameled or stainless-steel skillet, and bring to a boil over moderate heat.
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2. Reduce the heat, cover and simmer for 15 minutes. Strain this marinade through a sieve and return it to the skillet; bring to a simmer over low heat.
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2. Drop the mushrooms into the marinade and simmer, tUrning them over from time to time, for 5 minutes.
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3. Let the mushrooms cool in the marinade. Serve them at room temperature or, after they have cooled, refrigerate them and serve them cold.(The mushrooms will keep in the refrigeratorat least 2 days.)
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2. Before serving, lift the mushrooms out of the marinade with a slottedspoon, draining them carefully, and arrange them on a platter or in aserving bowl.
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