Ingredients: 2 cup water 1 1/2 cup white wine 1/2 cup olive oil 2 ea bay leaves 2 tsp salt 1 tsp oregano 1 tsp black pepper 1 ea celery, chopped 1 1/2 tbsp parsley, chopped 1 tbsp dill, chopped fresh 2 clove garlic, crushed 2 lb mushrooms, fresh whole mushrooms 2 ea lemon, just the juice 1 tsp peppercorns, whole Directions:Wash mushrooms well and set aside. In a 4 quart Dutch oven combine water, wine, olive oil, lemon juice, onion, bay leaves, peppercorns, garlic, parsley sprigs, celery, salt, and oregano. Bring mixture to a boil and add mushrooms; cover and boil for 8 to 10 minutes. Remove mushrooms from broth and place in a deep bowl. Continue boiling broth 15 minutes longer, strain broth and discard vegetables. Cool. Quarter large mushrooms and add cooled broth. Sprinkle with chopped parsley, dill and crushed pepper; marinate in refrigerator for several hours before serving. |