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
Yield: 4 dozen mushrooms
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.
- 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
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.