Marinated fresh mushrooms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm medium-sized mushrooms |
| 8 | 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 |
| Or | ||
| 1 | tablespoon | Dried tarragon |
Directions
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.