| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Salads, Vegetables, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Small mushrooms, cleaned |
| 3 |
T |
Olive oil |
| 2 |
T |
Lemon juice |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Thyme |
| 2 |
|
Garlic cloves, chopped |
|
|
Black pepper |
| 2 |
T |
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
roy@indy.net (Roy) on Tue, 24 Sep 1996.
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