Antipasto Mushrooms

1. 1

   Combine olive oil, water or stock, garlic, lemon juice, and bay leaves in a large saucepan. In a mortar and pestle, briefly grind together the thyme and rosemary. Add the herbs, the peppercorns, and the salt to the marinade.

2. 2

   Add the mushrooms to the saucepan and bring mixture to a boil. Reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool.

3. 3

   Refrigerate mushrooms in their marinade for 1 to 2 days.

4. 4

   To serve, remove from refrigerator at least 1/2 hour before serving. Drain the marinade from the mushrooms, picking out the bay leaves and peppercorns. Garnish, if desired, with freshly-chopped Italian parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.