Marinated mushroom caps
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small white mushroom caps |
| 1 | cup | Olive oil |
| ½ | cup | Freshly squeezed lemon juice |
| 4 | Shallots; peeled and minced | |
| 1 | teaspoon | Cracked black peppercorns |
| 1 | Bay leaf | |
| 1½ | teaspoon | Salt |
| Chopped parsley; for garnish | ||
Directions
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.