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Lemon Marinated Mushrooms


  • 1 cup water
  • 1 cup white wine
  • 1/2 cup Olive Oil
  • Juice of one lemon – approx 1/2 cup
  • 8 peppercorns
  • 12 juniper berries
  • 3 cloves garlic, peeled and halved
  • 4 sprigs fresh thyme – leaves stay on the stem
  • 3 bay leaves
  • 0.5 tablespoon 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 ABOUT 1/8 OF IT’S ORIGINAL AMOUNT, 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.