Marinated Mushroom Salad

1. 1

   Wrap whole peppercorns and seeds in a small square of cheesecloth and tie into a bundle with string, then put in a 3-quart saucepan along with water, oil, zest, 2 tablespoons lemon juice, and shallots.

2. 2

   Bring to a simmer over moderate heat, then reduce heat to moderately low and simmer, covered, 10 minutes.

3. 3

   Add mushrooms and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until tender, about 12 minutes.

4. 4

   Transfer mushrooms to a bowl with a slotted spoon, then increase heat and boil cooking liquid until reduced to about 3/4 cup.

5. 5

   Discard cheesecloth bag and zest, then stir salt and ground pepper into broth.

6. 6

   Pour through a fine-mesh sieve into bowl with mushrooms.

7. 7

   Cool to room temperature and stir in parsley and remaining 1 1/2 tablespoons lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.