- Prep Time
- 5 mins
- Total Time
- 4 h 15 m
- Makes
- 2 Cups (500 mL)
Ingredients
- 1 lb
- small mushrooms
- 500 g
- 1 large clove
- garlic, minced
- 3/4 cup
- ale or lager
- 175 mL
- 1/4 cup
- olive oil
- 60 mL
- 3 tbsp
- lemon juice
- 45 mL
- 2 tbsp
- Dijon mustard
- 30 mL
- 2 tsp
- Worcestershire sauce
- 10 mL
- pinch dried thyme
- 1 tbsp
- finely chopped fresh parsley
- 15 mL
Method
- Step 1
- Place mushrooms, garlic, ale or lager in large skillet. Simmer mushrooms until tender, about 5 min. Remove mushrooms from liquid with a slotted spoon to bowl. Simmer liquid in skillet until reduced to 2 tbsp (30 mL); pour over mushrooms.
- Step 2
- In small bowl, mix oil, lemon juice, mustard, Worcestershire sauce and thyme. Pour onto mushrooms; toss to coat. Cool to room temperature. Stir in parsley. Cover and marinate in refrigerator at least 4 hr.
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