These mushrooms and garlic make a great addition to an antipasti platter or as an additon to a salad. Add cubes of cheese, olives, roasted red peppers, sliced banana peppers, salami and a glass of wine to make for a perfect first course. Serve at room temperature as the flavors will be best then.
Don't throw out the mushroom cooking liquid after boiling the mushrooms. It makes for a great starter to a vegetable stock or as a base for a tasty mushroom soup.
I am into smoking. I used Pecan wood for these cloves. If you are not into smoking use roasted garlic cloves or make a garlic confit by simmering cloves in olive oil until tender. Doing the confit also results in a fantastic garlic olive oil.
These mushrooms will keep refrigerated for several days.
15 cloves garlic, smoked with Pecan wood (link is provided below)
Clean mushrooms; remove stems and brush clean. Simmer mushroom caps in salted water for 5-7 minutes or until tender. Add all marinade ingredients and whisk to combine. Drain and cool mushrooms in cold water. Add marinade to mushrooms. Taste and adjust for seasoning as necessary. Refrigerate overnight to blend flavors.