Marinated button mushrooms
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large button mushrooms |
| ½ | cup | Olive oil |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | White wine vinegar |
| 3 | Garlic cloves; peeled and crushed | |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | teaspoon | Dried whole oregano |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
Trim stems off mushrooms and save for another use. Bring large pot of water to a boil and blanch mushrooms for 2 minutes. Remove and drain well. Mix remaining ingredients together in medium-size bowl and add drained mushrooms while they're still hot. Toss together and marinate in the refrigerator for 4 hours, tossing a couple of times while marinating. Serve as an hors d'oeuvre with toothpicks. Serves 6 to 8 as an appetizer.
Comments: I love these things and you will like them much better than those you find premarinated and soaked in too much vinegar in a bottle at the supermarket.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith As reprinted in the 09-30-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
09-02-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.