Yield: 6 servings
|1 pounds||Fresh mushrooms|
|¼ cup||Lemon juice|
|½ cup||Olive oil (vegetable oil may be substituted) <shudder>|
|2||Green onions with tops, thinly sliced|
|¼ cup||Chopped fresh parsley|
|1||Clove garlic, finely chopped|
|¼ teaspoon||Freshly ground pepper|
In propitiation, may I offer Italian Marinated Mushrooms (not too original, I'm still fighting off the cobbies to locate Grandma's secret kitchen diary):
Paprika Parsley sprigs Bread sticks (optional) Cut mushrooms into ⅛-inch slices. Mix mushroom slices and lemon juice in large bowl (glass or plastic). Stir in oil, onions, ¼ cup parsley, the garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours, stirring occasionally.
Just before serving, remove from mixing bowl to serving bowl, using slotted spoon. Sprinkle with paprika. Garnish with parsley sprigs.
Serve with long, thin bread sticks if desired.