Marinated Mushrooms

Joyce's Notes: My recipes are usually a work-in-progress, and critique from my sisters usually warrants a change. In this case, I no longer suggest holding the mushrooms for four weeks, because the flavor becomes too strong for some folks. Two weeks is a better limit.

Marinated Mushrooms
Several days ahead:
8 1/2	oz tsp.	White Mushrooms Light Olive Oil Brush off the soil with soft brush while rinsing with water. Lay on a paper towel to drain. Cut off stems at crown, and discard. Trim any dark blemishes. Cut large crowns into sections. Place olive oil in a 12" skillet (see notes below), and spread it with a turner. Add the mushrooms. Turn burner to #6 (medium-high). After the mushrooms begin to sizzle, shake and stir repeatedly until golden brown on all sides. If juices form, turn heat to #7. Avoid simmering and overcooking. Remove from heat. Allow pieces to cool down. Place in a 3-cup refrigerator box with lid. Stir together the following ingredients, and pour over the mushrooms.
1/2	cup	Nissley Chambourcin (dry red wine)
1/4	cup	Water
1	tsp.	Sugar
2		Bay Leaves, small size
		Refrigerate. After 8-10 hours, turn the top pieces over. After another 8-10 hours, stir. Serve after 48 hours, or keep in refrigerator up to four weeks.
30-60 minutes before guests arrive:
		Drain. Discard the marinade and bay leaves. Toss the pieces in a mixture of:
2	Tbsp.	Grated or Shredded Parmesan
1 1/2	tsp.	Granulated Onion
1/2	tsp.	Salt
		Serve with party picks or bamboo forks.
Notes		If doubling the recipe, sauté each batch separately. Do not crowd the mushrooms. Wash and dry the pan between the batches.