Marinated Mushrooms

Name: Marinated Mushrooms
Ingredients: 34 cup olive oil; 12 cup water; 14 cup red wine vinegar; 1 lemon, juice of; 1 tablespoon dry sherry; 3 garlic cloves; 2 tablespoons ground coriander; 1 tablespoon herbes de provence; 2 teaspoons fennel seeds; 12 teaspoon dried thyme; 2 bay leaves; salt & freshly ground black pepper, to taste; 1 12 lbs small white mushrooms, rinsed and patted dry (about 4 dozen)

13 ingredients

12 steps

Ingredients

34 cup olive oil
12 cup water
14 cup red wine vinegar
1 lemon, juice of
1 tablespoon dry sherry
3 garlic cloves
2 tablespoons ground coriander
1 tablespoon herbes de provence
2 teaspoons fennel seeds
12 teaspoon dried thyme
2 bay leaves
salt & freshly ground black pepper, to taste
1 12 lbs small white mushrooms, rinsed and patted dry (about 4 dozen)

Directions

1

In a large stockpot, mix oil, water, vinegar, lemon juice, sherry, garlic, coriander, herbes de Provence, fennel seeds, thyme, bay leaves, salt and pepper.
2

Bring to a boil over medium-high heat.
3

Reduce heat.
4

Simmer for 10 minutes.
5

Add mushrooms to pot, stirring to coat them with sauce.
6

Remove from heat.
7

Let mushrooms cool to room temperature in pot, about 1 hour.
8

Using a slotted spoon, remove mushrooms to a serving dish.
9

Pour cooking liquid over them.
10

Refrigerate for 2 hours or overnight.
11

Serve chilled or at room temperature.
12

Use toothpicks to pick them up and eat them.