Preparation:
Put wine, oils, lemon juice, garlic, thyme, sugar, salt and pepper in saucepan; bring to a boil, reduce heat and simmer, covered, 10 minutes; add mushrooms and simmer 6 more minutes; stir in parsley and cool; put into sterilized jars, cover and refrigerate 4 hours before using; keep refrigerated! Yield: about 1 1/2 quarts. |