| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Salads, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | lb | Small mushrooms, cleaned |
| 3 | tb | Olive oil |
| 2 | tb | Lemon juice |
| 1/2 | ts | Salt |
| 1/2 | ts | Thyme |
| 2 | md | Garlic cloves, chopped |
| Black pepper | ||
| 2 | tb | Parsley |
INSTRUCTIONS
Slice mushroom stems, leave the caps whole. Place in a pot with a small amount of water & cook gently for 15 minutes. Reserve the stock for soups. Combine the remaining ingredients. Place mushrooms in the marinade & let sit for at least 2 hours, either in the fridge or at room temperature, stirring ocassionally. Adapted from Mollie Katzen, "Moosewood Cookbook" Posted to MM-Recipes Digest V4 #261 by [email protected] (Roy) on Tue, 24 Sep 1996.
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