Antipasto Mushrooms - cooking recipe

Ingredients

1 lb mushroom, bases cut off
1/3 cup olive oil
1/2 cup water or 1/2 cup stock
2 garlic cloves, minced
2 lemons, juice of
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
10 black peppercorns
1 teaspoon salt

Preparation

Combine olive oil, water or stock, garlic, lemon juice, and bay leaves in a large saucepan. In a mortar and pestle, briefly grind together the thyme and rosemary. Add the herbs, the peppercorns, and the salt to the marinade.
Add the mushrooms to the saucepan and bring mixture to a boil. Reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool.
Refrigerate mushrooms in their marinade for 1 to 2 days.
To serve, remove from refrigerator at least 1/2 hour before serving. Drain the marinade from the mushrooms, picking out the bay leaves and peppercorns. Garnish, if desired, with freshly-chopped Italian parsley.