| 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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