Greek Mushrooms
The isles of Greeze where burning Sappho loved and sung have contributed a splendid hors d'oeuvre.
(about 6 servings)
1-1/2 lbs whole small mushrooms
2 cups water
1 cup olive oil
1 celery stalk
1 frond fennel
1 garlic clove, peeled
juice of 1 lemon
1 tbsp white vinegar
3/4 tsp ground coriander
3/4 tsp salt
1/2 tsp rosemary
1/2 tsp sage
1/2 tsp thyme
1/2 bay leaf
8 peppercorns
Combine all ingredients and bring to boil. Simmer, stirring occasionally, 5 minutes.
Pour into a bowl and marinate overnight in refrigerator.
Serve mushrooms on toothpicks or, as a first course, on a bed of lettuce leaves.
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