Yield: 6 servings
|1 pounds||Large button mushrooms|
|½ cup||Olive oil|
|2 tablespoons||Lemon juice|
|2 tablespoons||White wine vinegar|
|3 \N||Garlic cloves; peeled and crushed|
|2 tablespoons||Chopped fresh parsley|
|1 teaspoon||Dried whole oregano|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
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@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.