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Marinated Mushrooms

These aromatic mushrooms make a wonderful hors d'oeuvre. They can be made well ahead of time and stored in the refrigerator for up to one week.

Yield: 4 dozen mushrooms


  • 3/4 cup olive oil
  • 1/2 cup water
  • 1/4 cup red wine vinegar
  • Juice of 1 lemon
  • 1 Tablespoon dry sherry
  • 3 cloves garlic
  • 2 Tablespoons ground coriander seeds
  • 1 Tablespoon herbes de Provence
  • 2 teaspoons fennel seeds
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 pounds (about 4 dozen) small white mushrooms, rinsed and patted dry
Mix together the oil, water, vinegar, lemon juice, sherry, garlic, coriander, herbes de Provence, fennel seeds, thyme, bay leaves, and salt and pepper in a large stockpot. Bring the mixture to a boil over medium-high heat, and then reduce the heat and simmer for 10 minutes.

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

Remove the pot from the heat and let the mushrooms cool to room temperature in the pot, about 1 hour.

Using a slotted spoon, remove the mushrooms to a serving dish. Pour the cooking liquid over the mushrooms.

Refrigerate for at least 2 hours or overnight. Note: they will keep for a week in the refrigerator.

Serve chilled or at room temperature with toothpicks.

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