Рецепт Italian Marinated Mushrooms With Pecan Smoked Garlic

by Bob Vincent

These mushrooms and garlic make a great addition to an antipasti platter or as an additon to a salad. Add cubes of cheese, olives, roasted red peppers, sliced banana peppers, salami and a glass of wine to make for a perfect first course. Serve at room temperature as the flavors will be best then.

Don't throw out the mushroom cooking liquid after boiling the mushrooms. It makes for a great starter to a vegetable stock or as a base for a tasty mushroom soup.

I am into smoking. I used Pecan wood for these cloves. If you are not into smoking use roasted garlic cloves or make a garlic confit by simmering cloves in olive oil until tender. Doing the confit also results in a fantastic garlic olive oil.

These mushrooms will keep refrigerated for several days.

Mangia!