Thursday, Dec 20 2007

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Marinated Mushrooms

From Free Press Journal

Ingredients

2 cups water
1 teaspoon salt
1 pound button mushrooms,
1/2 cup white wine vinegar
1 teaspoon coriander seeds, ground
1 bay leaf
Pinch of sugar
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1 clove garlic, peeled and sliced

Method:

1. Bring the water and salt to a boil
2. Drop the mushrooms in for 1 minute.
3. Drain the mushrooms, reserving 1/2 cup of the blanching liquid.
4. Bring the vinegar, blanching liquid and all the spices up to a boil.
5. Add the mushrooms, bring back up to a boil
6. Turn the heat to a simmer and cook gently for 5 minutes.
7. Let cool in the liquid and drain before serving.
8. You can store these mushrooms with the marinade in the refrigerator for over a week; they just get better.

Makes: 8 servings

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