| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers | 10 | Servings | |
INGREDIENTS
| 1 | lb | Mushrooms |
| 1/4 | c | Lemon juice |
| 1/2 | c | Olive or vegetable oil |
| 1/4 | c | Snipped parsley |
| 3/4 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 2 | Green onions, with tops | |
| thinly sliced | ||
| 1 | Clove garlic, finely chopped | |
| Paprika | ||
| Parsley sprigs | ||
| hours. |
INSTRUCTIONS
Cut mushrooms into 1/8-inch slices. Mix mushrooms and lemon juice in 1 1/2-quart bowl. Stir in oil, 1/4 cup parsley, the salt, pepper, onions and garlic; toss. Cover and refrigerate, stirring occasionally, at least Just before serving, remove with slotted spoon. Sprinkle with paprika; garnish with parsley. 10 servings; 40 calories per serving. Source: Betty Crockers Cookbook, 6th Edition Posted to MM-Recipes Digest V4 #261 by roy@indy.net (Roy) on Tue, 24 Sep 1996.
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