Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Mushrooms, fresh 4 Garlic cloves, minced
Juice of 1 lemon 1 Bay leaf
Salt 1 Thyme sprig
1 c Vinegar 2 tb Parsley, chopped
7 tb Olive oil 8 Cumin seeds

Remove and reserve stems of mushrooms, rub buttons with a clean cloth
to remove earth. Put mushrooms in a saucepan with cold water
containing lemon juice and a little salt; bring to a gentle boil and
simmer for 10 minutes. Drain and transfer to a bowl. Combine
remaining ingredients in a saucepan and simmer over low heat for
about 1/2 hour. Pour this marinade over the mushrooms and
refrigerate for at least 24 hours. Drain off the marinade before
serving.

Note: I make this recipe using mushrooms with the stems, making it
closer to what I remember when ordering marinated mushrooms as
antipasto from Italian cafes in southern Italian ports.

Submitted by Arthur Cloninger, Huntington, WV.

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