Yield: 8 servings
|⅔ cup||Extra-virgin olive oil|
|2 eaches||Lemons - juiced|
|2 eaches||Cloves garlic|
|1 each||Bay leaf|
|1 pounds||Mushrooms - cleaned (brush with towel or brush|
|\N \N||Unless extremely dirty, then rinse and wipe dry)|
|½ teaspoon||Thyme - crumbled|
|½ teaspoon||Oregano - crumbled (OR Italian seasoning)|
Combine all ingredients except mushrooms, thyme and oregano in large saucepan, cover and bring to boil over medium heat. Reduce heat and simmer 15 minutes. Strain and return to saucepan. Add mushrooms and simmer 5 minutes, turning occasionally. Add ½ teaspoon thyme and ½ teaspoon oregano. (Italian seasoning is good in place of the oregano.) Transfer to bowl, cover and chill. Olive oil may solidify; simply remove from refrigerator at least 1 hour before serving, stirring occasionally while allowing to come to room temperature.
Cover a large pretty platter with romaine lettuce or leaf lettuce (cleaned and dried), and spoon mushrooms over. Garnish platter with lemon slices "x'd" with pimientos, if desired.
Source: Michelle M. Bass
Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 01-19-95