Marinated Mushroom Caps


Yield:
30 bites
Level:
Easy

CATEGORIES
Ingredients
  • 1 pound small white mushroom caps
  • 1 cup olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 4 shallots, peeled and minced
  • 1 teaspoon cracked black peppercorns
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • Chopped parsley for garnish
Directions

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.

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