Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Fresh mushrooms |
¼ cup | Lemon juice |
½ cup | Olive oil (vegetable oil may be substituted) <shudder> |
2 \N | Green onions with tops, thinly sliced |
¼ cup | Chopped fresh parsley |
1 \N | Clove garlic, finely chopped |
¾ teaspoon | Salt |
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.