2 thinly sliced onions
1 thinly sliced-celery stalk
1 large garlic clove, crushed
2 bacon slices, chopped
1/2 cup red wine
2 medium tomatoes,
1 tbs. fresh thyme leaves
1 bay leaf
1 pound fresh button mushrooms— cleaned
Heat oil in large saucepan. Add onions, celery, garlic, and bacon— saute over medium heat five minutes, stirring a little. Stir in wine, tomatoes, thyme & bay leaf. Bring to a boil; reduce heat.
Add mushrooms and simmer 10 minutes.
Cool in liquid - remove bay leaf. Let stand in refrigerator 1 to 24 hours. Drain mushrooms, discarding marinade. Place in serving bowl and sprinkle with fresh thyme leaves.