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Note: The mushrooms may be marinated for only a few hours or for a couple of days.
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Bring them to room temperature to serve.
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You will also need: 1.
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An enameled pot or any non-reactive pot (such as one made of stainless steel or earthenware).
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2.
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A deep bowl in which to marinate the mushrooms.
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3.
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A slotted spoon.
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4.
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A small strainer.
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Making the mushrooms: 1.
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Add to the pot the tarragon wine vinegar, garlic, bay leaf, thyme, 1 teaspoon of the salt, several grinds of fresh black pepper and shallots.
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Bring the mixture to a boil and boil it for 5 minutes.
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2.
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Pour the hot vinegar mixture into a bowl to cool.
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Once it has cooled, remove the garlic and add the olive oil and catsup.
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Set this dressing aside.
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3.
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Peel, trim and wash the mushrooms.
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Quarter large ones.
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4.
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Fill the non-reactive pot with water, and add the second teaspoon of salt and the juice of the lemon.
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Add the mushrooms, bring them to a boil, reduce the heat and simmer them for 5 minutes.
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5.
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Drain them well and put them in a deep bowl.
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Pour the dressing over the mushrooms and marinate them for 2-3 hours in the refrigerator or for a couple of days.
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6.
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To serve, bring the mushrooms to room temperature.
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Remove them from the marinade with a slotted spoon.
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Arrange them in an attractive dish and pour some of the marinade/dressing over them by spooning it over the mushrooms through a strainer.
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Serving suggestion: Caper berries are a nice addition to go with these mushrooms.
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An Acknowledgement: This recipe is adapted from one in June Platts Party Cookbook (1939).
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The related link will take you to the online library where the book is available.
