| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Appetizers |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Firm medium-sized mushrooms |
| 8 |
|
Cloves garlic; crushed (4 tsp) |
| 3/4 |
c |
Olive oil |
| 6 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Dijon mustard |
| 3 |
tb |
Fresh tarragon; finely chopped |
|
|
Or |
| 1 |
tb |
Dried tarragon |
INSTRUCTIONS
Remove the stems of the mushrooms. Wipe mushrooms with a damp paper towel.
In a medium-sized bowl, combine the remaining ingredients. Beat well with a
wire whisk. Add the mushrooms and stir to coat them with the marinade. Let
stand at room temperature for 3 hours or cover and refrigerate for 1 of 2
days. When ready to serve, bring the mushrooms to room temperature, drain
off the marinade, and put a toothpick into each mushroom. Serve on a
platter with a cluster of cherry tomatoes and pitted ripe olives in the
center. Makes about 6 servings. Source: Just for Starters Cookbook by
Gloria Edwinn.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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