Ingredients: 1 pound fresh button type mushroom, trimmed,1 pound fresh button type mushroom, trimmed,1 cup water,2/3 cup dry white wine (Pinot Grigio is great),1/4 cup olive oil,6 sprigs Italian flat leaf parsley,1 small yellow onion peeled and chopped, or 2 fresh Italian type onions, 1 lemon, juiced,1 large clove of garlic, smashed,1 stalk or leafy center serving of celery,1 large bay leaf (fresh if possible),1 teaspoon whole black peppercorns,1 teaspoon Kosher salt,1 teapoon dried oregano,1/2 teaspoon crushed red pepper (optional)
Instructions:
- In a stock pot, mix together all of the ingredients except fpr the mushrooms. Bring to a low boil over medium heat, covered, then lower the heat and simmer for 10 minutes.
- Add the mushrooms, with large ones halved or quartered. Cover again and simmer for another 10 minutes. Strain the whole mix through a colander into a large clean bowl.
- You will have a beautiful marinade, and when it’s cooled a bit, salt to taste.
- Remove the mushrooms from the colander, leaving the vegetables behind. This is easier when they’ve cooled a bit, and done with tongs.
- Marinate, covered in the refrigerator for at least 6 hours, but preferably overnight. It’s hard not to eat them right away – the scent of the whole process may have you drooling – but they really are better after sitting for awhile. Before serving check for salt and pepper again.
- Garnish with more chopped parsley and lemon wedges and enjoy!
