• 3 pounds mushrooms, trimmed, washed and sliced
  • 3 bay leaves
  • 3 cups canned plum tomatoes, drained and chopped
  • 1/3 cup olive oil
  • Juice of 1 lemon
  • 1/4 cup red wine vinegar or other flavored vinegar
  • 2 large onions, sliced
  • 2 cloves garlic, crushed
  • 1 teaspoon sugar
  • 1/2 teaspoon thyme
  • Dash hot pepper sauce
  • 1/2 teaspoon marjoram
  • 2 to 3 tablespoons minced parsley (Optional)
  • 1/2 teaspoon pepper
  • Directions

    In Large Skillet Saute the sliced mushrooms until golden in 2 tablespoons olive oil. Do this in 2 batchs if necessary. Transfer mushrooms to large bowl and toss with the lemon juice. In same Skillet saute the onions and garlic with the remaining olive oil until onions are softened but not browned. Add thyme, marjoram, pepper and bay leaves and saute 1 minute. Stir in the canned tomatoes, vinegar, sugar and hot pepper sauce and simmer 20 minutes. Add mixture to the mushrooms and salt to taste. Cool, cover and marinate at least 12 hours or up to 3 days in the refrigerator. Sprinkle with parsley. Serve at room temperature with thin sliced rye or pumpernickel bread which has been buttered and sprinkled with minced parsley. This can be served as a cooktail hors d'oeuvre or as a first course. It will serve 12 people for the latter and many more at cocktail time.

    Serves 12 or more

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