Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Small mushrooms, cleaned |
| 3 tablespoons | Olive oil |
| 2 tablespoons | Lemon juice |
| ½ teaspoon | Salt |
| ½ teaspoon | Thyme |
| 2 mediums | Garlic cloves, chopped |
| Black pepper | |
| 2 tablespoons | Parsley |
Slice mushroom stems, leave the caps whole. Place in a pot with a small amount of water & cook gently for 15 minutes. Reserve the stock for soups. Combine the remaining ingredients. Place mushrooms in the marinade & let sit for at least 2 hours, either in the fridge or at room temperature, stirring ocassionally.
Adapted from Mollie Katzen, "Moosewood Cookbook"