Marinated Mushrooms

It is a curious fact that mushrooms, which contain a lot of water, actually give up some of their moisture when quickly boiled in water. I suggest cooking them in a mixture of water and wine, which will produce an excellent mushroom broth that can be used as a base for mushroom soup (substitute for vegetable stock in recipe).


  • 2 lb / 900 g fresh mushrooms
  • ¾ pt / 430 ml good dry white wine
  • ¾ pt / 430 ml water
  • 4 tbsp white wine vinegar
  • 2 bay leaves
  • 1 tbsp peppercorns
  • 1 small cinnamon stick
  • 1 tsp sea salt
  • 3 in / 7.5 cm strip of orange zest
  • ¼ pt / 140 ml good olive oil salt
  • freshly ground black pepper chopped parsley, to garnish


Wipe the mushrooms carefully, and trim off the bases of the stems. Put the rest of the ingredients, except the olive oil, seasoning and 1 tablespoon wine vinegar, into a large saucepan. Bring to the boil, and simmer for 5 minutes. Put the mushrooms into the pan, bring back to the boil, and simmer for 6–7 minutes. Strain the liquid into a bowl and reserve for soup. Drain the mushrooms, then dry them by placing them on several layers of kitchen paper or an absorbent tea-towel. When dry, put them into a serving bowl with the olive oil and the remaining wine vinegar. Season to taste, and garnish with the chopped parsley.