Thursday, 14 August 2008

Quick, Easy Marinated Mushrooms

These are quite delicious and one of the best ways, I think, to eat rather flavourless white button mushrooms. Serve with plenty of crusty bread. If there's any liquid left over, use it in a salad dressing, or to marinate a new batch of mushrooms - you can use the liquid up to three times over. Keeps well in the fridge. This is one of my family's favourite recipes and I have been making it since I was twelve - although the formula has changed over the years to include new-fangled ingredients.

Marinated Mushrooms

2 punnets white button mushrooms
1/2 cup (125 ml) white wine
1/2 cup (125 ml) olive oil
2 T (30 ml) Balsamic vinegar
1 T (15 ml) Kikkoman soy sauce
1 slice of lemon
juice of 1 lemon
2 cloves fresh garlic, peeled and sliced
2 bay leaves
2 sprigs of fresh thyme
a pinch of sugar
salt and milled black pepper

Wipe the mushrooms and place into a saucepan with all the remaining ingredients. Bring to the boil, then reduce the heat and simmer for ten minutes, stirring occasionally. Now turn off the heat and allow to cool on the stove. Allow to marinate for an hour or so - or overnight. Serve at room temperature.

Serves 4 as a side dish.
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