A Boke of Gode Cookery Presents

Marinated Mushrooms

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Mushrooms & onions in red wine vinegar, herbs, & spices

  • 1/2 cup parsley leaves
  • 4 med. green onions, 2 oz. total, including green tops, cut into 1-inch pieces
  • 1 med. lemon, scored, halved length-wise, ends cut flat
  • 32 large white mushrooms, 2 lbs. total
  • 3 Tbs. vegetable oil
  • 1 tsp. salt
  • 1/2 tsp. sugar
  • 1/2 tsp. dried basil
  • freshly ground pepper
  • 1/2 lb. curly endive
  • red wine vinegar
Mince parsley and green onions; slice lemons and mushrooms. Add oil, mushrooms, and all ingredients except vinegar and endive in large skillet. Place over high heat and cook, tossing mushrooms carefully with a wooden spoon, just until mixture is heated through, about 3-4 minutes. Remove from heat, transfer to an airtight container, cover with the vinegar, and refrigerate several hours or overnight. Just before serving, drain well.

Can be served hot or cold.

Metric, Celsius, & Gas Mark Equivalencies

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Marinated Mushrooms © James L. Matterer

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