Marinated Fresh Mushrooms Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Firm medium-sized mushrooms,
8 Cloves: garlic, crushed (4 tsp)
3/4 cup: Olive oil,
6 tbsp: Lemon juice,
1 tsp: Salt,
1/2 tsp: Freshly ground black pepper,
1 tsp: Dijon mustard,
3 tbsp: Fresh tarragon, finely chopped
Or,
1 tbsp: Dried tarragon,
Directions:
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. Source: Just for Starters Cookbook by Gloria Edwinn.
Source from luhu.jp
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. Source: Just for Starters Cookbook by Gloria Edwinn.
Source from luhu.jp
Tags
Appetizers