Soused Mushrooms

  • Prep Time: 10 mins
  • Total Time: 1 hrs 40 mins
  • Servings: 4
  • Ingredients

  • 7ouncesbutton mushrooms, thoroughly washed and dried
  • extra virgin olive oil
  • cider vinegar, as needed
  • 1fresh bay leaf
  • 4peppercorns
  • fresh parsley, finely chopped,as needed
  • Directions

  • Place the mushrooms in a skillet and add just enough olive oil to coat them all.
  • Fry them over very low heat until they are just tender.
  • Transfer them to an oven-proof dish and pour in just enough cider vinegar to come half-way up the ‘shrooms.
  • Add the bayleaf and peppercorns.
  • Cook in a slow oven (approximately 300° Fahrenheit) for 1 hour.
  • Chill the mushrooms.
  • Roll them in finely chopped parsley and serve them on cocktail sticks in Bloody Marys or with chilled tomato juice, or serve them any other way as the mood strikes.
  • Reviews

  • “This is a sad way to kill a mushroom.”

  • “An unusual mushroom dish, quite unlike any other I have tried before.The mushrooms were equally tasty warm or at room temperature.I sautéed the mushrooms in a tablespoon of oil with two cloves of finely chopped garlic in a non-stick pan until they were just tender, then transferred them to an ovenproof dish in a very slow oven.I wasn’t sure just how they’d come out, but the flavours blended well and they were very tasty.We ate some warm with homegirl’s Unfried Chinese Rice Recipe #123658, for a really low fat meal, and I ate what was left next day at room temperature. Not my favourite mushroom dish, but as appetisers, as Miller suggested, a great low-fat option. “

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