Yield: 10 Servings
Measure | Ingredient |
---|---|
1 pounds | Mushrooms |
¼ cup | Lemon juice |
½ cup | Olive or vegetable oil |
¼ cup | Snipped parsley |
¾ teaspoon | Salt |
¼ teaspoon | Freshly ground pepper |
2 \N | Green onions (with tops), thinly sliced |
1 \N | Clove garlic, finely chopped |
\N \N | Paprika |
\N \N | Parsley sprigs |
\N 3 | hours. |
Cut mushrooms into ⅛-inch slices. Mix mushrooms and lemon juice in 1½-quart bowl. Stir in oil, ¼ cup parsley, the salt, pepper, onions and garlic; toss. Cover and refrigerate, stirring occasionally, at least
Just before serving, remove with slotted spoon. Sprinkle with paprika; garnish with parsley. 10 servings; 40 calories per serving.
Source: Betty Crockers Cookbook, 6th Edition