Ingredients:
2 pounds (50-60) medium fresh mushrooms
2 garlic cloves
1 cup red wine vinegar
1 cup water
1/2 cup olive oil
1/2 cup vegetable oil
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried thyme leaves
12 whole black peppercorns
Snipped parsley, for garnish
 

Directions:
1. Clean mushrooms and set aside. Flatten garlic on Cutting Board with Chef's Knife. For marinade, combine all ingredients except parsley in Dutch Oven.

2. Bring to a boil; reduce heat and simmer 5 minutes. Add mushrooms; simmer, uncovered, 10 minutes. Remove from heat. Let stand until cooled slightly.

3. Transfer mushrooms and marinade to container with tight-fitting lid; cover and refrigerate until ready to serve.

4. To serve, drain marinade from mushrooms. Transfer mushrooms to serving dish. Sprinkle with fresh parsley. Serve using Small Serving Tongs.

Yield: 12 servings

Nutrients per serving: Calories 70, Total Fat 6 g, Saturated Fat 0.5 mg, Cholesterol 0 mg, Carbohydrate 4 g, Protein 2 g, Sodium 200 mg, Fiber less than 1 g

Pampered Chef