|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|
|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@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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