Marinated mushroom caps

Yield: 1 servings

Measure Ingredient
1 pounds Small white mushroom caps
1 cup Olive oil
½ cup Freshly squeezed lemon juice
4 \N Shallots; peeled and minced
1 teaspoon Cracked black peppercorns
1 \N Bay leaf
1½ teaspoon Salt
\N \N Chopped parsley; for garnish

Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use. Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley. This recipe yields 30 bites.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6137 broadcast 08-16-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-19-1996

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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