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Mushrooms in Rosemary Vinaigrette




Source of Recipe


Internet


List of Ingredients




2 cups white wine vinegar
1 cup olive oil
1 cup vegetable salad oil
1 tsp crushed fresh garlic
2 bay leaves
1 tbsp fresh chopped rosemary
1/2 tsp cracked black peppercorns
1 tsp sea or kosher salt
1 quart cold water
1 tbsp salt (sea or kosher)
2 lbs whole button mushrooms



Recipe



Combine vinegar, olive oil, salad oil, garlic, bay leaf, rosemary, peppercorns and 1 tsp salt; chill for at least 3 hours. Bring water, 1 tbsp salt and bay leaf to a boil. Add mushrooms to boiling liquid. Turn off heat, stir and cover with lid until mushrooms are tender, 3-4 minutes. Remove from cooking liquid. Place hot mushrooms into cold marinade. Place in refrigerator and stir often until mushrooms are chilled. Drain and serve.