lotus



previous page: Marinated Feta with Greek Olives and Roasted
  
page up: Last Century Appetizer Recipes 2
  
next page: Marinated Mushroom Salad

Marinated Fresh Mushrooms




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Marinated Fresh Mushrooms

1 lb Firm medium-sized mushrooms

8 Cloves garlic; crushed (

4 tsp) 3/4 c Olive oil

6 tb Lemon juice

1 ts Salt

1/2 ts Freshly ground black pepper

1 ts Dijon mustard

3 tb Fresh tarragon; finely chopped Or

1 tb Dried tarragon

Remove the stems of the mushrooms. Wipe mushrooms with a damp paper towel. In a medium-sized bowl, combine the remaining ingredients. Beat well with a wire whisk. Add the mushrooms and stir to coat them with the marinade. Let stand at room temperature for 3 hours or cover and refrigerate for 1 of 2 days. When ready to serve, bring the mushrooms to room temperature, drain off the marinade, and put a toothpick into each mushroom.

Serve on a platter with a cluster of cherry tomatoes and pitted ripe olives in the center.

Makes about 6 servings.

From: Just for Starters Cookbook by Gloria Edwinn.

 

Continue to:

Related Recipes:













TOP
previous page: Marinated Feta with Greek Olives and Roasted
  
page up: Last Century Appetizer Recipes 2
  
next page: Marinated Mushroom Salad