Funghi Marinati Marinated Oyster Mushrooms Recipes

Steps:

• Combine the oil, water,lemon juice,bay leaf, garlic, peppercorns and salt in a 10-12 inch stainless steel skillet, and bring to a boil over moderate heat.
• Reduce the heat, cover and simmer for 15 minutes. Strain this marinade through a sieve and return it to the skillet; bring to a simmer over low heat.
• Drop the mushrooms into the marinade and simmer, turning them over from time to time, for 5 minutes.
• Let the mushrooms cool in the marinade. Serve them at room temperature or, after they have cooled, refrigerate them and serve cold. (The mushrooms will keep in the refrigerator at least 2 days.).
• Before serving, lift the mushrooms out of the marinade with a slotted spoon, draining them carefully, and arrange them on a platter or in a serving bowl.

Steps:

• Slice the mushrooms.
• Mix the vinegar with 300 ml of water and bring to the boil.
• Add the mushrooms and cook for 2-3 minutes.
• Drain and mix with the parsley and garlic.
• Allow to marinade for at least two hours.
• Add salt, pepper and olive oil to taste.

Steps:

• Slice mushrooms and saute in 2 Tblsp. butter 2 minutes. Line bottom of a greased casserole with 1/3 of crumbs, add a layer of sliced mushrooms and dot with 1 Tblsp. butter; add another layer of crumbs, then oysters, remaining sliced mushrooms and a final layer of crumbs.
• Pour milk, cream and remaining 5 Tblsp. melted butter over top. Bake in 350* oven 25 minutes.