marinated mushroom caps
- Categories
- Toohot05
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Small white mushroom caps |
| 1 cup | Olive oil |
| ½ cup | Freshly squeezed lemon juice |
| 4 | Shallots; peeled and minced |
| 1 teaspoon | Cracked black peppercorns |
| 1 | Bay leaf |
| 1½ teaspoon | Salt |
| Chopped parsley; for garnish |
Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use. Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley. This recipe yields 30 bites.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6137 broadcast 08-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-19-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Similar recipes
- Chocolate snow cap cookies
- Clam stuffed mushroom caps
- Golden mushroom caps
- Honey roast rabbit
- Honey-soaked cookies
- Jicama peach salsa
- Latin risotto
- Lemon coconut pie
- Marinated scallops and watercress salad
- Masa dough
- Mashed yucca
- Mexican beef brisket
- Minted mango salsa
- Moros
- Mushroom caps
- Polar cap cake
- Salmon-stuffed cap mushrooms
- Snow caps
- Stuffed cap mushrooms
- Stuffed caps
Random recipe of the day
Calzone with four cheeses, eggplant and basil
Follow us
