This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1/2 c Olive oil
1/4 c Red wine vinegar
3 tb Lemon juice
1 c Water
2 Garlic cloves, chopped
1 ts Thyme, dried
1 Bay leaf
1 tb Tomato paste
1 ts Peppercorns
1 ts Coriander seeds (optl)
1 lb Mushrooms, small, button
1 tb Brandy
Salt to taste
2 tb Parsley, chopped or
Chives Mushrooms keep refrigerated for up to 2 weeks.
1. Combine all ingredients except mushrooms, brandy and salt in a large pot. Bring to a boil and simmer for 5 minutes.
2. Wipe mushrooms clean. If they are large, cut in halves or quarters. Add to simmering liquid.
3. Cook together for 15 minutes or until mushrooms are tender. Remove
mushrooms with slotted spoon the boil remaining liquid down about 5-10 minutes or until 1/2 cup remains.
Stir in brandy and season with salt. Strain over mushrooms and leave overnight. Garnish with parsley or chives before serving.