Marinated mushrooms with garlic

Preparation

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

2. Remove from heat and season with salt and pepper.

Using a slotted spoon, transfer the mushrooms on a plate.

3. Return to the saucepan from the heat 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 not immediately, a refrigerator, and bring to room temperature before serving.

The best way to clean mushrooms

Before cleaning the mushrooms, cut the stem ends and lumps that can be hung. A soft brush or a damp cloth can clean most soil fungi usually. When the mushrooms slightly wet with a clean cloth.

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

Cooking mushrooms Notes

• Buying firmly mushrooms with caps and stems that have no bruises or blemishes.
• Store in the fridge in plastic bags or paper for up to 4 days. Mushrooms Do not wash until ready to use, since moisture and cause deterioration of the hot air.