| 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 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 2 |
|
Green onions (with tops), thinly sliced |
| 1 |
|
Clove garlic, finely chopped |
|
|
Paprika |
|
|
Parsley sprigs |
|
3 |
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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