Funghi marinati (marinated mushrooms)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Mushrooms, fresh |
| Juice of 1 lemon | ||
| Salt | ||
| 1 | cup | Vinegar |
| 7 | tablespoons | Olive oil |
| 4 | Garlic cloves, minced | |
| 1 | Bay leaf | |
| 1 | Thyme sprig | |
| 2 | tablespoons | Parsley, chopped |
| 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 ½ 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.