|1½ pounds||Mushrooms, fresh|
|Juice of 1 lemon|
|7 tablespoons||Olive oil|
|4||Garlic cloves, minced|
|2 tablespoons||Parsley, chopped|
Remove and reserve stems of mushrooms, rub buttons with a clean cloth to remove earth. Put mushrooms in a saucepan with cold water containing lemon juice and a little salt; bring to a gentle boil and simmer for 10 minutes. Drain and transfer to a bowl. Combine remaining ingredients in a saucepan and simmer over low heat for about ½ hour. Pour this marinade over the mushrooms and refrigerate for at least 24 hours. Drain off the marinade before serving.
Note: I make this recipe using mushrooms with the stems, making it closer to what I remember when ordering marinated mushrooms as antipasto from Italian cafes in southern Italian ports.
Submitted by Arthur Cloninger, Huntington, WV.
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