INGREDIENTS
3
tablespoons lemon juice
2
tablespoons chopped fresh parsley
1
clove garlic, crushed
1/2
teaspoon salt
1/4
teaspoon dried tarragon
1/8
teaspoon black pepper
1/2
cup extra-virgin olive oil
1/2
pound small or medium fresh mushrooms, stems removed
PREPARATION:
- Combine lemon juice, parsley, garlic, salt, tarragon and pepper in medium bowl. Add oil; whisk until well blended. Add mushrooms; stir to coat. Marinate, covered, in refrigerator 4 hours or overnight, stirring occasionally.
- Drain mushrooms; reserve marinade for dressing.
This recipe appears in:
Antipasto with Marinated Mushrooms
/ Italian
