150 ml olive oil
125ml water
80ml lemon juice
1 bat leaf
6 wholepeppercorns
2 cloves crushed garlic
1/2 teaspoon salt
500gm champignons
Chopped flat leaf parsley (to finish, just prior to serving)

To do:

Place everything (except the mushrooms and parsley) into a saucepan and bring gently to the boil.Cover and simmer 15 mins. Remove the bayleaf. Add mushroomd and simmer 5mins, stir occasionally. Remove from heat.Refrigerate for a day or two before serving.
Sprinkle with chopped parsley (from a height) just as about to serve.

Don't waste the marinade. Can use for salad dressing etc.

Adapted from Alexandra Michell's "Particular Picnics".ISBN: 0 17 0065146.

This recipe has never failed me 

Last edited by Maree-in-Sydney (Thu 26 Apr 07 3:50pm)