| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Frugal02 | 6 | servings | ||
INGREDIENTS
| 1 | lb | Large button mushrooms |
| 1/2 | c | Olive oil |
| 2 | tb | Lemon juice |
| 2 | tb | White wine vinegar |
| 3 | Garlic cloves; peeled and crushed | |
| 2 | tb | Chopped fresh parsley |
| 1 | ts | Dried whole oregano |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Trim stems off mushrooms and save for another use. Bring large pot of water to a boil and blanch mushrooms for 2 minutes. Remove and drain well. Mix remaining ingredients together in medium-size bowl and add drained mushrooms while they're still hot. Toss together and marinate in the refrigerator for 4 hours, tossing a couple of times while marinating. Serve as an hors d'oeuvre with toothpicks. Serves 6 to 8 as an appetizer. Comments: I love these things and you will like them much better than those you find premarinated and soaked in too much vinegar in a bottle at the supermarket. Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 09-30-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-02-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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