Mushrooms Pickled In Wine
|Dry white wine||2 Cup (32 tbs)|
|Olive oil||1 Cup (16 tbs)|
|Onion||1 Medium, minced|
|Lemons||2 , grated yellow rind|
|Dried thyme||1 Tablespoon|
|Mushrooms||2 Pound, thickly sliced / quartered|
|Lemon juice||2 Tablespoon|
|Minced parsley||1⁄2 Cup (8 tbs)|
Combine the wine, olive oil, onion, lemon rind, cloves, thyme, bay leaves, peppercorns and salt in a saucepan.
Bring to a boil.
Lower the heat to very low and simmer covered for 10 minutes.
Strain into another large saucepan and bring back to simmering.
Add the mushrooms.
Simmer for 5 to 10 minutes (depending on their size) until they are tender but still firm.
Turn into a serving dish and chill.
Before serving, pour off what is left of the marinade and stir the lemon juice into the mushrooms.
Sprinkle with parsley.