| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Appetizers, Italian |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh mushrooms |
| 1/4 |
c |
Lemon juice |
| 1/2 |
c |
Olive oil (vegetable oil may be substituted) <shudder> |
| 2 |
|
Green onions with tops, thinly sliced |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
|
Clove garlic, finely chopped |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
INSTRUCTIONS
In propitiation, may I offer Italian Marinated Mushrooms (not too original,
I'm still fighting off the cobbies to locate Grandma's secret kitchen
diary):
Paprika Parsley sprigs Bread sticks (optional)
Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in
large bowl (glass or plastic). Stir in oil, onions, 1/4 cup parsley, the
garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours,
stirring occasionally.
Just before serving, remove from mixing bowl to serving bowl, using slotted
spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with
long, thin bread sticks if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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