Funghi marinati (marinated mushrooms)

6 servings

Ingredients

Quantity Ingredient
1½ pounds Mushrooms, fresh
Juice of 1 lemon
Salt
1 cup Vinegar
7 tablespoons Olive oil
4 Garlic cloves, minced
1 Bay leaf
1 Thyme sprig
2 tablespoons Parsley, chopped
8 Cumin seeds

Directions

Remove and reserve stems of mushrooms, rub buttons with a clean cloth to remove earth. Put mushrooms in a saucepan with cold water containing lemon juice and a little salt; bring to a gentle boil and simmer for 10 minutes. Drain and transfer to a bowl. Combine remaining ingredients in a saucepan and simmer over low heat for about ½ hour. Pour this marinade over the mushrooms and refrigerate for at least 24 hours. Drain off the marinade before serving.

Note: I make this recipe using mushrooms with the stems, making it closer to what I remember when ordering marinated mushrooms as antipasto from Italian cafes in southern Italian ports.

Submitted by Arthur Cloninger, Huntington, WV.

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