Yield: 6 servings
|½ cup||Olive oil|
|¼ cup||Red wine vinegar|
|3 tablespoons||Lemon juice|
|2 \N||Garlic cloves, chopped|
|1 teaspoon||Thyme, dried|
|1 \N||Bay leaf|
|2 tablespoons||Parsley, chopped or|
|1 tablespoon||Tomato paste|
|1 teaspoon||Coriander seeds (optl)|
|1 pounds||Mushrooms, small, button|
|\N \N||Salt to taste|
Mushrooms keep refrigerated for up to 2 weeks.
1. Combine all ingredients except mushrooms, brandy and salt in a large pot.
Bring to a boil and simmer for 5 minutes.
2. Wipe mushrooms clean. If they are large, cut in halves or quarters. Add to
3. Cook together for 15 minutes or until mushrooms are tender. Remove mushrooms with slotted spoon the boil remaining liquid down about 5-10 minutes or until ½ cup remains. Stir in brandy and season with salt.
over mushrooms and leave overnight. Garnish with parsley or chives before serving.