Marinated Mushrooms with Red Wine and Fennel

Name: Marinated Mushrooms with Red Wine and Fennel
Yield: 4 to 6 portions
Ingredients: ¼ cup balsamic vinegar; Chopped fresh Italian (flat-leaf) parsley, for garnish; 1 tablespoon dried basil; 2 teaspoons dried marjoram; 1 cup canned Italian plum tomatoes, drained and chopped; 1 cup hearty red wine; Salt and freshly ground black pepper; 1 medium yellow onion, peeled and sliced into thin rings; 4 to 6 garlic cloves, peeled and chopped; 1 tablespoon fennel seeds; 1½ pounds medium-size fresh mushrooms, wiped clean and stems removed (reserve for another use); ¼ cup best-quality olive oil; Salt and freshly ground black pepper; 1½ pounds medium-size fresh mushrooms, wiped clean and stems removed (reserve for another use)

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Present the mushrooms in a bowl surrounded by squares of pumpernickel, spread, if you like, with butter and sprinkled with parsley. Scoop the mushrooms onto the bread squares and enjoy.

Ingredients

¼ cup best-quality olive oil
1½ pounds medium-size fresh mushrooms, wiped clean and stems removed (reserve for another use)

Side dish
Gluten-free
Vegan

Method

Heat the oil in a heavy saucepan over medium-low heat. Add the mushrooms and cook, stirring frequently, for 5 minutes. Salt and pepper the mushrooms, and cook further, for 2 to 3 minutes. Remove the mushrooms with a slotted spoon and reserve.
Reduce the heat to low and add the onion and garlic to the oil remaining in the pan. Cook until the onions are transluce