Marinated Mushrooms – Marinierte Champignons

Heat the mixture of 2/3 cup olive oil, 1/2 cup water, the juice of 2 lemons, the bay spice, the crushed garlic cloves, the spice grains and the salt in an enameled or possibly stainless steel handle pan of 25 to 30 cm ø over moderate heat. Reduce the heat, cover the frying pan and let it languish for 15 minutes. Strain this marinade through a fine sieve and return it to the frying pan, make it light over low heat. The Schwammerln in the marinade form, occasionally turn over and pull 5 min. Cool the mushrooms in the marinade. Either bring them to the table at room temperature or put them in the refrigerator after they have cooled down. (The mushrooms will keep in the refrigerator for at least 2 days.) Before serving, lift the mushrooms out of the marinade with a slotted spoon, drain them thoroughly and serve them on a serving platter or possibly in a baking dish as part of the antipasto.

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