Funghi Marinati (marinated Mushrooms) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Mushrooms, fresh
4: Garlic cloves, minced
Juice of 1 lemon,
1: Bay leaf,
Salt,
1: Thyme sprig,
1 cup: Vinegar,
2 tbsp: Parsley, chopped
7 tbsp: Olive oil,
8: Cumin seeds,
Directions:
Remove and reserve stems of mushrooms, rub buttons with a clean cloth
to remove earth. Put mushrooms in a saucepan with cold water
containing lemon juice and a little salt; bring to a gentle boil and
simmer for 10 minutes. Drain and transfer to a bowl. Combine
remaining ingredients in a saucepan and simmer over low heat for
about 1/2 hour. Pour this marinade over the mushrooms and
refrigerate for at least 24 hours. Drain off the marinade before
serving.
Note: I make this recipe using mushrooms with the stems, making it
closer to what I remember when ordering marinated mushrooms as
antipasto from Italian cafes in southern Italian ports.
Submitted by Arthur Cloninger, Huntington, WV.
Source from luhu.jp
to remove earth. Put mushrooms in a saucepan with cold water
containing lemon juice and a little salt; bring to a gentle boil and
simmer for 10 minutes. Drain and transfer to a bowl. Combine
remaining ingredients in a saucepan and simmer over low heat for
about 1/2 hour. Pour this marinade over the mushrooms and
refrigerate for at least 24 hours. Drain off the marinade before
serving.
Note: I make this recipe using mushrooms with the stems, making it
closer to what I remember when ordering marinated mushrooms as
antipasto from Italian cafes in southern Italian ports.
Submitted by Arthur Cloninger, Huntington, WV.
Source from luhu.jp