Delicious mushrooms marinated in 100% Australian auzure Canola Oil. The perfect addition to your next antipasto platter!
Recipe type: Savoury
  • ⅔ Cup (150ml) auzure Canola oil
  • ½ Cup (125ml) water
  • 2 medium sized lemons (1/4 cup lemon juice)
  • ½ teaspoon peppercorns
  • ½ teaspoon salt
  • 3 garlic cloves, crushed
  • 5g (7 sprigs) fresh thyme (savoury)
  • 200-250g fresh mushrooms (roughly 15), we used button mushrooms but feel free to try your favourite variety. (Give them a quick wipe over with a towel to remove any dirt)
  1. In a medium saucepan combine the auzure Canola Oil and water.
  2. If your lemon are store bought, give the skins a quick scrub and dry. Squeeze the lemons, strain and add the juice (roughly ¼ cup) and the skins to the saucepan.
  3. Add peppercorns, salt, crushed garlic cloves and thyme sprigs and bring to the boil.
  4. Cover and simmer for 15 minutes. Remove the lemon skins and thyme sprigs and add mushrooms. Simmer for 5 minutes, stirring occasionally (especially if mushrooms are not covered with liquid).
  5. Pour mushrooms and marinade into a clean jar or container and cool, then refrigerate for at least 48 hours.
  6. Will keep in the fridge for two to three weeks.
  7. Perfect for an antipasto or grazing platter or tossed through a green salad.