June Platt’s Marinated Mushrooms

Note: The mushrooms may be marinated for only a few hours or for a couple of days. Bring them to room temperature to serve.

You will also need:
1. An enameled pot or any non-reactive pot (such as one made of stainless steel or earthenware).
2. A deep bowl in which to marinate the mushrooms.
3. A slotted spoon.
4. A small strainer.

Making the mushrooms:
1. Add to the pot the tarragon wine vinegar, garlic, bay leaf, thyme, 1 teaspoon of the salt, several grinds of fresh black pepper and shallots. Bring the mixture to a boil and boil it for 5 minutes.
2. Pour the hot vinegar mixture into a bowl to cool. Once it has cooled, remove the garlic and add the olive oil and catsup. Set this dressing aside.
3. Peel, trim and wash the mushrooms. Quarter large ones.
4. Fill the non-reactive pot with water, and add the second teaspoon of salt and the juice of the lemon. Add the mushrooms, bring them to a boil, reduce the heat and simmer them for 5 minutes.
5. Drain them well and put them in a deep bowl. Pour the dressing over the mushrooms and marinate them for 2-3 hours in the refrigerator or for a couple of days.
6. To serve, bring the mushrooms to room temperature. Remove them from the marinade with a slotted spoon. Arrange them in an attractive dish and pour some of the marinade/dressing over them by spooning it over the mushrooms through a strainer.

Serving suggestion: Caper berries are a nice addition to go with these mushrooms.

An Acknowledgement: This recipe is adapted from one in “June Platt’s Party Cookbook” (1939). The related link will take you to the online library where the book is available.