Ingredients
- 2 garlic (cloves)
- 1 orange zest (grated)
- 1 lemon
- 240 ml olive oil
- 160 gr mushrooms (fresh)
- 120 ml orange juice (fresh)
- 120 ml lemon juice (fresh)
- 10 ml mustard seed
- 6 gr salt
- 1 gr cilantro (finely chopped)
- 1 gr cayenne
- 1 gr black pepper (freshly ground)
Place mushrooms, oil, zests and juices in a non reactive saucepan over high heat. Bring just to a boil and remove from heat. Transfer mixture to a glass jar or bowl, and stir in garlic, salt, mustard seed, oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cover and refrigerate, stirring occasionally, for at least 24 hours before serving. Drain mushrooms and serve. Serves 4. Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens
