Marinated Mushroom Caps

Recipe Ingredients

1 lb	454g / 16oz	Small white mushroom caps
1 cup	237ml	Olive oil
1/2 cup	118ml	Freshly squeezed lemon juice
4		Shallots - peeled and minced
1 teaspoon	5ml	Cracked black peppercorns
1		Bay leaf
1 1/2 teaspoons	7.5ml	Salt
		Chopped parsley - for garnish

Recipe Instructions

Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.

Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.

This recipe yields 30 bites.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6137 broadcast 08-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.