Marinated Mushrooms

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* Exported from MasterCook *

 

Marinated Mushrooms

 

Recipe By : Stress, Diet & Your Heart, by Dean Ornish, page 286

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 pound fresh mushrooms

1 1/2 cups water

1 1/2 cups cider vinegar

4 whole cloves

4 whole peppercorns

1/4 teaspoon mustard seeds

1 1/2 inch cinnamon stick

1 pinch dried rosemary

1 bay leaf

1 tablespoon safflower oil

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 cup chopped fresh parsley

1 clove garlic -- minced

OR put through a press

freshly ground pepper

leaf or romaine lettuce leaves -- washed and dried

1 tablespoon chopped fresh herbs

such as parsley - thyme - dill - chives

rosemary - oregano - marjoram

radishes

cherry tomatoes

 

Serves 6

 

Wash the mushrooms and trim the stems. If they're very large, cut in

half. Place in an enameled or stainless steel pot with the water, vinegar,

cloves, peppercorns, mustard seeds, cinnamon, rosemary, and bay

leaf. Bring to a boil, reduce heat, and simmer (covered) for 5

minutes. Turn off the heat and allow the mixture to sit for an hour or two.

 

Drain and rinse the mushrooms and toss with the safflower oil, herbs and

garlic. Add freshly ground pepper to taste and set for several hours,

either in the refrigerator or at room temperature.

 

Line a patter or salad bowl with the lettuce and top with the

mushrooms. Garnish with additional herbs, radishes, and cherry tomatoes.

 

Stress, Diet & Your Heart by Dean Ornish. Original recipes by Martha Rose

Shulman. Copyright 1982.

 

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