| 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 roy@indy.net (Roy) on Tue, 24 Sep
1996.
A Message from our Provider:
“Famous last words: I did it my way”