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Lemon and Juniper Mushrooms


  • 1 cup water
  • 1 cup white wine
  • 1/2 cup Olive Oil
  • Juice of one lemon – approx half cup
  • 8 peppercorns
  • 8 juniper berries
  • 3 cloves garlic, peeled and halved
  • 4 sprigs fresh thyme – leaves stay on the stem
  • 3 bay leaves
  • 1 half-teaspoon salt
  • 1kg small, white mushrooms
  • 2 tbsp chopped parsley


1. Lightly crush the juniper berries and the peppercorns with the side of a knife.

2. Place all the ingredients (except the mushrooms and parsley) in a saucepan and boil fiercely for about 10 minutes until reduced to approximately 1/8 of the original volume, then add the mushrooms and simmer for about 10 minutes or until they’re tender. Water will come out of the mushrooms to create enough juice.

3. Place in a serving dish and leave to cool. Only add enough liquid to semi-cover.

4. When cool, taste and adjust seasonings then sprinkle with parsley just prior to serving.