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Marinated Mushrooms with Rosemary, Orange & Garlic
Ingredients
  • 1½ CUPS WHITE WINE VINEGAR
  • 2 SPRIGS FRESH ROSEMARY
  • 2 FRESH BAY LEAVES
  • 2 TEASPOONS KOSHER SALT
  • ¼ TEASPOON CRUSHED RED PEPPER FLAKES
  • 1 POUND SMALL WHITE BUTTON MUSHROOMS (THE SMALLER THE BETTER; BITE-SIZED IS BEST), CLEANED AND TRIMMED, HALVED IF LARGER THAN BUTTON-SIZED
  • 2 CLOVES GARLIC, CRUSHED AND PEELED
  • PEEL OF 1 ORANGE, REMOVED WITH A VEGETABLE PEELER
  • EXTRA-VIRGIN OLIVE OIL, FOR TOSSING
  • 2 TABLESPOONS CHOPPED FRESH ITALIAN PARSLEY
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