Marinated button mushrooms

Yield: 6 servings

Measure Ingredient
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@...

~or- MAD-SQUAD@...


Recipe by: Jeff Smith

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