|2 pounds||Mushrooms; fresh small ones|
|½ cup||Olive oil; divided use|
|⅓ cup||Fresh lime juice|
|6||Garlic cloves, mashed|
|½ cup||Fresh basil; chop coarsly|
|Salt and pepper|
Heat the butter and 2 tablespoons olive oil in a skillet. Add mushrooms and saute 5 minutes. Transfer to a bowl. Add the remaining oil and all the other ingredients, mix. Cool 6 hours in the fridge.
Source: Hanoch Bar-Shalom, Yediot Acharonot 31-May-94. Translated by Gabi Shahar, May 1994.
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