Thursday, February 24, 2011
What I used:
1 large sprig of rosemary
4 garlic cloves
1/4 tsp crushed red pepper flakes
2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup white wine vinegar
1 1/2 cups dry white wine
1 pound mushrooms
9 tbsp Extra Virgin Olive oil
To prepare the marinade, break the rosemary down into smaller sprigs and put them into a bowl.
Fully zest the lemon, add zest to the bowl. Squeeze out the lemon juice into the bowl. Peel and lightly crush each clove of garlic. Place everything into a bowl, along with the crushed red pepper flakes, salt, pepper, white wine vinegar and white wine. Mix to combine. Set aside.
Clean the mushrooms and then cut in half.
To sear the mushrooms, preheat a large, stainless-steel pan over medium-high heat until very hot. Add 1 tbso oil, immediately followed by the mushrooms. Let sit for a minute or so without moving to ensure they brown nicely. Toss a few times until nicely browned on one or two sides. Do not cook the mushrooms all the way through.
Return the pan to the stove and turn the heat down to medium. Add the marinade to the pan and simmer for approximately 5 minutes to infuse the flavors.
Transfer the mushrooms and marinade to a heatproof container. Let cool to room temperature. Cover and refrigerate over night.
Drain the liquid from the mushrooms and discard the marinade. Place the mushrooms, along with the aromatics into a jar. Add enough olive oil to cover.
Mushrooms can be stored in the refrigerator for up to 1 month.
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