In a small saucepan, combine all ingredients, except for the mushrooms.
Bring to a boil over medium heat and cook for 3 minutes.
Add mushrooms and when mixture boils again continue to cook and stir, 1 minute more.
Chill several hours or overnight to blend flavors.
Serve cold.
Preparation and cooking time does not include flavor blending time.
he saute pan and simmer for 1-2 minutes.
Add
To make the pickled fennel, combine fennel, garlic, vinegar,
Make pickled onions and tomatoes:
In
Cook mushrooms in 1 inch of water with 1 teaspoon of salt for 5 minutes.
Cool mushrooms before adding other ingredients.
Place in refrigerator at least 24 hours.
Turn jar frequently to marinate.
May want to double recipe; it goes fast!
Small, firm mushrooms are best for this recipe.
Wipe clean with damp cloth.
The stems should be cut off even with the top to make an attractive hors d'oeuvre.
Mix mushrooms well with cooking salt for 2 hours, then drain well.
Place mushrooms in glass bowl; set aside.
Mix oil, water, garlic, salt and pepper in saucepan and bring to a boil.
Pour over mushrooms.
Cover.
Refrigerate for at least 2 hours.
Add the parsley and pepper, stirring to blend.
Yield:
10 appetizer servings.
(Recipe may be doubled.)
o a boil and cook for 2 mins. Drain. When cool
Trim off stem ends of mushrooms. Wash mushrooms in cool running water. Drain
Cut the stems off the mushrooms.
Wash and place in a saucepan and cover them with water.
Bring water to a boil and cook for 5 minutes. Drain immediately.
Put mushrooms in a quart jar and add all the remaining ingredients.
Refrigerate for several hours or longer, but remove garlic after 48 hours.
Can be stored in refrigerator for weeks.
Makes 36 or 5 cups.
In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes.
Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons.
Follow recipe for \"Roasted Chicken Breast Base Recipe\" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.
Wipe the mushrooms with a damp cloth to
Cover the mushrooms with water containing 3 tablespoons salt. Soak for
10
minutes; drain, then cover with the marinade containing
all other ingredients.
Heat to boiling, then turn down heat
and
simmer for 10 minutes.
Discard the lemon rinds and chill.
Add salt to water; wash mushrooms in this and drain.
Combine all remaining ingredients and bring to a boil.
Add mushrooms; boil up once, lower heat and simmer mushrooms covered for 10 minutes or until just tender.
Cool and chill for at least 2 hours in own juice.
Drain before serving.
Makes 4 to 6 servings.
Wash mushrooms thoroughly in cold water containing 1 tablespoon salt; drain.
Mix all other ingredients; pour over the mushrooms in an enameled saucepan.
Bring to a boil, then simmer for 6 to 8 minutes or until tender.
Let cool.
Keep covered in a refrigerator until required.
This is one of my favorite first courses.
Serves 6 to 8.
In an enameled or stainless steel sauce pan, combine vinegar, cloves, water, peppercorns, bay lef, salt and garlic.
Bring to a boil over high heat, drop in the mushrooms, and reduce the heat to low.
Simmer uncovered, for l0 minutes, stirring mushrooms occasionally, then cool to room temperature.
Remove the garlic and pour the entire contents of pan into a quart jar.
Slowly pour the vegetable oil on top; secure top with plastic wrap and cover the jar tightly.
Marinate in refrigerator for at least a week.
Combine lemon juice and water in a large pot.
Add mushrooms and bring to a boil; reduce heat and simmer 5 minutes.
Drain off liquid.
Place herbs and mushrooms, garlic and bay in clean hot jars.
Bring vinegar to a boil and pour over mushrooms leaving 1/2 inch head space.
Seal Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.
an on medium-high heat for about 30 seconds. If you
Combine all ingredients, except mushrooms, in large bowl.
Mix well, then add mushrooms.
Store in refrigerator overnight, stirring occasionally, so all mushrooms are soaked.
Store in covered container for up to 2 days.
Make as much or as little as you like.
Wash mushrooms and place in a container large enough to enable you to completely cover all mushrooms with Italian dressing.
Marinate overnight in the refrigerator.
Next day, heat mushrooms to a boil and return to refrigerator for another 24 hours.