Marinated mushrooms are make-ahead favorite

Picnic: Book of recipes for alfresco dining updates food for eating outdoors.

June 23, 1999|By Knight Ridder/Tribune

Outdoorsy types with bistro-style palates will like "Picnics: Elegant Recipes for Alfresco Dining."

The slim volume offers only 32 recipes, but most are intriguing -- often involving a new twist on an old favorite.

Those plain old deviled eggs can be freshly dressed up in 10 ways, explains author Barbara Scott-Goodman. Other gussied-up recipes include chilled clam chowder, red-cabbage coleslaw and tomato-dill sandwich. Scott-Goodman also has some backyard dining standbys, such as black-bean dip and the marinated-mushroom recipe that follows. The mushrooms can be made ahead of time and stored in the refrigerator for up to one week.

Marinated Mushrooms

Serves 8; makes about 4 dozen mushrooms

3/4 cup olive oil

1/2 cup water

1/4 cup red-wine vinegar

juice of 1 lemon

1 tablespoon dry sherry

3 cloves garlic

2 tablespoons ground coriander seeds

1 tablespoon herbes de Provence

2 teaspoons fennel seeds

1/2 teaspoon dried thyme

2 bay leaves

salt and freshly ground black pepper, to taste

1 1/2 pounds (about 4 dozen) small white mushrooms, rinsed and patted dry

In large stockpot, mix oil, water, vinegar, lemon juice, sherry, garlic, coriander, herbes de Provence, fennel seeds, thyme, bay leaves, salt and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat. Simmer for 10 minutes. Add mushrooms to pot, stirring to coat them with sauce. Remove from heat. Let mushrooms cool to room temperature in pot, about 1 hour. Using slotted spoon, remove mushrooms to serving dish. Pour cooking liquid over them. Refrigerate for 2 hours or overnight. Serve chilled or at room temperature. Use toothpicks to pick them up and eat them.

Pub Date: 06/23/99

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