Yield: 4 Servings
|1 pounds||Small mushrooms, cleaned|
|3 tablespoons||Olive oil|
|2 tablespoons||Lemon juice|
|2 mediums||Garlic cloves, chopped|
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"