Marinated fresh mushrooms

Yield: 6 Servings

Measure Ingredient
1 pounds Firm medium-sized mushrooms
8 \N Cloves garlic; crushed (4 tsp)
¾ cup Olive oil
6 tablespoons Lemon juice
1 teaspoon Salt
½ teaspoon Freshly ground black pepper
1 teaspoon Dijon mustard
3 tablespoons Fresh tarragon; finely chopped
\N \N Or
1 tablespoon Dried tarragon

Remove the stems of the mushrooms. Wipe mushrooms with a damp paper towel. In a medium-sized bowl, combine the remaining ingredients.

Beat well with a wire whisk. Add the mushrooms and stir to coat them with the marinade. Let stand at room temperature for 3 hours or cover and refrigerate for 1 of 2 days. When ready to serve, bring the mushrooms to room temperature, drain off the marinade, and put a toothpick into each mushroom. Serve on a platter with a cluster of cherry tomatoes and pitted ripe olives in the center. Makes about 6 servings. Source: Just for Starters Cookbook by Gloria Edwinn.

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