Mushrooms à la Grecque

Ingredients

• •1 pound button type mushroom
• •1 cup water
• •⅔ cup wine
• •¼ cup olive oil
• •6 sprigs flat leaf parsley
• •juice of lemon
• •1 large clove garlic
• •1 stalk leafy center serving of celery
• •1 large bay leaf
• •1 teaspoon peppercorns
• •1 teaspoon kosher salt
• •teapoon oregano
• •½ teaspoon pepper

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Method

From foodista.com — read the original

1. 1In a stock pot, mix together all of the ingredients except fpr the mushrooms. Bring to a low boil over medium heat, covered, then lower the heat and simmer for 10 minutes.
2. 2Add the mushrooms, with large ones halved or quartered. Cover again and simmer for another 10 minutes. Strain the whole mix through a colander into a large clean bowl.
3. 3You will have a beautiful marinade, and when it's cooled a bit, salt to taste.
4. 4Remove the mushrooms from the colander, leaving the vegetables behind. This is easier when they've cooled a bit, and done with tongs.
5. 5Marinate, covered in the refrigerator for at least 6 hours, but preferably overnight. It's hard not to eat them right away - the scent of the whole process may have you drooling - but they really are better after sitting for awhile. Before serving check for salt and pepper again.
6. 6Garnish with more chopped parsley and lemon wedges and enjoy!