Name: Marinated Mushrooms
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 cups (1 litre)
Ingredients: 1 lb (450 g) white mushrooms, cut into slices inch (1 cm) thick; 1/2 red bell pepper, seeded and cut into thin strips; 1 1/2 cups (375 ml) water; 1/2 cup (125 ml) white wine vinegar; 2 tsp salt; 1 tsp sugar; 1 tsp coriander seeds; 1 tsp crushed black peppercorns; 1 sprig thyme; 1 bay leaf; 1 long lemon zest shaved with a vegetable peeler; 2 tbsp (30 ml) olive oil

Preparation

Place the mushroom slices and bell pepper strips in an 8-inch (20 cm) glass baking dish.
In a small saucepan, bring the remaining ingredients to a boil, except the bay leaf, lemon zest and oil. Simmer for 5 minutes. Strain the hot marinade over the vegetables, then add the bay leaf and zest. Cover with plastic wrap. Let marinate for 4 hours in the refrigerator. Drain the vegetables and discard the marinade.
Transfer to a bowl, drizzle with the oil and stir to coat. Leave at room temperature for 30 minutes before serving.