Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Marinated Mushroom Caps
- Level: Easy
- Yield: 30 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 277
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 303
- Total: 2 days 20 min
- Prep: 2 days
- Cook: 20 min
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.