Marinated mushrooms with garlic

Preparation

1. Heat In a large skillet over medium heat, oil. Garlic, pepper, bay leaf, coriander, oregano and thyme. Cook, stirring occasionally, until garlic begins to brown, about 5 minutes. Add the lemon juice and wine and bring to a boil. Add mushrooms and parsley. Reduce heat, then cover and let boil for 10 minutes, shaking the pan several times.

2. Remove from heat and season with salt and pepper. With a slotted spoon, transfer the mushrooms on a plate.

3. Put put the frying pan and bring to boil the juice. Cooking reduced until liquid by half, about 5 minutes. Discard the bay leaf and pour the liquid over the mushrooms. Cover and refrigerate. If they do not immediately serve in the refrigerator and bring to room temperature before serving.

The best way to clean mushrooms

Before cleaning the mushrooms, cut off the ends of the stems and lumps that may be hung. A soft brush or damp cloth can clean most soil fungi in general. When the mushrooms slightly wet, with a clean dry cloth.

The only exception is the use of water purification morels. They may need to be soaked and rinsed if you have a lot of sand embedded in their stitches caps. Drain and allow to dry on kitchen paper before cooking. Enoki and oyster usually are not cleaned.

Mushrooms cooked comments

• Buy firmly mushrooms with caps and stems that have no bruises or blemishes.
• Keep immediately in the refrigerator in plastic bags or paper for up to four days. Do not wash mushrooms until serving time, humidity and cause deterioration of the hot air.