MARINATED MUSHROOMS

I pound of mushrooms of similar size if possible

6 tablespoons of extra virgin olive oil

Juice of one lemon ( about ¼ cup)

2 large garlic cloves peeled and cut into thick slices

2 fresh sage leaves

1 bay leaf

Small pinch of red pepper flakes

A few black pepper corns

I teaspoon of salt

2 tablespoon of Balsamic vinegar

· Wipe Mushrooms Clean with damp paper towel

· Trim stems if necessary and cut very large ones in half

· Heat 3 tablespoons of olive oil in a large pan and sauté over low heat until tender. Transfer to a bowl

· Place remaining olive oil, Lemon, water, garlic, herbs. Hot red pepper flakes , black pepper corns and salt in sauté pan. Simmer for 5 minutes

· Pour over mushrooms in bowl

· Stir in the balsamic vinegar ( optional)

· Let the mushrooms cool in the marinade

· Cover and refrigerate overnight

· Bring back to room temperature before serving. To serve , lift out of marinade with a slotted spoon

Source: Vianna La Place “ Panini, Bruschetta, Crostini Sandwiches Italian Style “ Hearst Book New York 1994