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“These can be made ahead of time and stored in the refrigerator for up to a week.”
READY IN:
1hr 20mins
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

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

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