Ingredients
-
2 1/2
-
1/4
-
3
-
2
-
1
-
3
-
1/2
-
1/4
-
1/2
-
3
-
2
-
1/2
-
1/8
-
-
1/2
Directions
Romanian Marinated Mushrooms, I’m reading that mushrooms are a favorite Romanian food well I must be a Romanian! I haven’t tried this recipe yet, but am posting for the Zaar World Tour The recipe comes from the Moosewood cookbooks , I served this recipe a while back to my Romanian friends; though they seemed skeptical when I told them the recipe was Romanian, they did seem to enjoy it (judging by the empty bowl at the end of the meal) I followed the recipe to the letter, and it turned out great , Scrumptious! And this is a low fat, no cholesterol recipe! I adore mushrooms and this is a totally yummy way to cook them Except for omitting the cayenne pepper (I’m a total sook with anything hot and spicy), doubling the garlic and adding some merlot instead of the tomato juice, I made these exactly to the recipe We enjoyed some of these mushrooms tonight with Mirjs Herby Noodle Bake (A Kugel By Any Other Name) Recipe #85458, and I really look forward to eating them again over the next few nights Ill be making these again over the summer months and indeed at any time of year for take-to-work lunches Fabulous side dish or vegetarian main dish Bunny Mom, Ive concluded that I too must be Romanian Thank you for sharing this 5+++++ mushroom recipe If you havent tried it yet, do so SOON!
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Steps
|
1
Done
|
Saute Mushrooms in 1/4 Cup Olive Oil Until Just Tender. |
|
2
Done
|
Drain the Mushrooms, Toss With Lemon Juice and Transfer to a Bowl. |
|
3
Done
|
Add 2 Tbsp Oil to the Skillet and Cook the Onions Until They Begin to Turn Tranlucent. |
|
4
Done
|
Add the Garlic and Saute For a Few More Minutes Until the Onions Are Golden, but not Browned. |
|
5
Done
|
Stir in the Pepper, Thyme, Marjoram, and Bay Leaves and Saute For Another Minute. |
|
6
Done
|
Drain the Tomatoes and Reserve 1/3 Cup of Juice. Coarsely Chop the Tomatoes and Mix Them Into the Onions Along With the Reserved Tomato Juice, Vinegar, Cayenne, Salt and Sugar. |
|
7
Done
|
Simmer on Low Heat, Covered For 20-25 Minutes, Stirring Occasionally. |
|
8
Done
|
Allow the Marinade to Cool For Serveral Minutes and Then Pour It Over the Mushrooms. |
|
9
Done
|
Chill, Covered For at Least 12 Hours. Bring the Mushrooms to Room Temperature Before Serving. |
|
10
Done
|
Garnish With Lemon Wedges and Parsley. |
