Sautéed Mushrooms

Name: Sautéed Mushrooms
Yield: 32
Ingredients: '2/3 cup of olive oil'; '1/2 cup of water'; 'Juice from 2 limes'; '1/2 teaspoon of salt'; '6 peppercorns'; '2 cloves of garlic'; '3 sprigs of rosemary'; '1/2 pound of large, clean mushrooms'

1
'2/3 cup of olive oil'
2
'1/2 cup of water'
3
'Juice from 2 limes'
4
'1/2 teaspoon of salt'
5
'6 peppercorns'
6
'2 cloves of garlic'
7
'3 sprigs of rosemary'
8
'1/2 pound of large, clean mushrooms'

Ingredients

1
'2/3 cup of olive oil'
2
'1/2 cup of water'
3
'Juice from 2 limes'
4
'1/2 teaspoon of salt'
5
'6 peppercorns'
6
'2 cloves of garlic'
7
'3 sprigs of rosemary'
8
'1/2 pound of large, clean mushrooms'

Directions

1
'Combine all the ingredients except for the mushrooms in a large pan, cover and let it simmer to a boil, then reduce heat and cook for 15 minutes
2
'Strain through a sieve and return to the pan.'
3
'Add the mushrooms, let it simmer to a boil again, and cook slowly for 5 minutes, stirring occasionally.'
4
'Transfer to a bowl, cover and refrigerate.'
5
'To serve, strain and serve with toothpicks or skewers.'
6
'Serves 2 (serves 32 as an appetizer)'