Mushrooms in garlic oil
50 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Olive oil |
| 3 | cups | Dry white wine |
| 2 | cups | Fresh lemon juice |
| 1 | tablespoon | Lemon zest |
| 4 | Bay leaf | |
| ⅓ | cup | Flat-leaf parsley |
| ¾ | cup | Garlic |
| 1 | teaspoon | Crushed red chiles |
| 1 | tablespoon | Whole black peppercorns |
| 1 | teaspoon | Kosher salt |
| 6 | pounds | Button mushrooms |
Directions
COMBINE OIL, WINE, LEMON JUICE AND ZEST, BAY LEAVES, PARSLEY, GARLIC, RED PEPPER FLAKES, PEPPERCORNS, AND SALT IN A SAUCEPOT, OVER A MODERATE FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES STRAIN THROUGH A CHEESECLOTH-LINED FINE CHINOIS RETURN TO A CLEAN SAUCEPOT, OVER A MODERATE FLAME ADD MUSHROOMS, BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES REMOVE FROM HEAT AND ALLOW TO COOL IN THE MIXTURE COVER AND CHILL DRAIN WELL ARRANGE ONTO A SERVING PLATTER SERVE SLIGHTLY CHILLED Submitted By DAN KLEPACH On 08-20-95