Les champignons aux aromates 1

Page 109

Cuisine: French | Course Type: Appetizers

(1 review)

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Recipe Reviews

I tried this out mainly to avoid wasting half a box of mushrooms for which I had no other plans, and was pleased with the result.

I ate mine within 24 hours as I was conscious that the mushrooms had been sitting around for 2 or 3 days before they hit the marinade. Because of this the aromatic flavours weren't as strong as they might have been if the mushrooms had been left to marinate for the recommended minimum 4-5 days; if I made them again with the intention of eating them that soon I'd lightly crush the garlic, juniper and peppercorns and quarter the onions and shallots.

I'd also recommend removing the juniper and peppercorns before serving.

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