ANTIPASTO MUSHROOMS
These zesty mushrooms are addictive. They take some planning ahead (they are best if marinated two days), but they are otherwise quick-to-make. They can be used as part of an antipasto platter, as a salad garnish, or as a garnish to grilled beef or pork.
Provided by operabuff
Categories Vegetable
Time P2DT20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Refrigerate mushrooms in their marinade for 1 to 2 days.
- 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.
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Oluwadare aanuoluwapo
[email protected]I followed the recipe exactly, but my mushrooms didn't turn out as good as the picture. I'm not sure what went wrong.
Kunsang Doma
[email protected]These were okay, but I've had better. The mushrooms were a bit too chewy for my liking.
basant Qazzaz
[email protected]Not bad, but not amazing either. I think I'll try a different recipe next time.
Myke Ronow
[email protected]Meh.
Prince Mahbub
[email protected]I'm not a huge mushroom fan, but these were really good! The flavors all worked together perfectly.
MD Mahin Hasan
[email protected]Delicious and easy to make. Made these last night and they were a big hit with the family.
hasan zahidi
[email protected]I've made this several times now and it's always a crowd-pleaser! I typically use white mushrooms, but I've also used cremini and portobello mushrooms with great results.
Abdelfattah Mohamed
[email protected]Yum!
Jomana Ahmad younis
[email protected]These antipasto mushrooms were a hit at my party! They were easy to make and everyone loved them. I will definitely be making them again.
Talal Akhtar
[email protected]OMG! I can't believe this is the first time trying this. So so good. A definite keeper.