Italian Marinated Mushrooms
Yield
6 servingsPrep
15 minCook
0 minReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
fresh |
|
| ¼ | cup |
lemon juice
|
|
| ½ | cup |
olive oil
|
|
| 2 | each |
scallions, spring or green onions
with tops, thinly sliced |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 1 | clove |
garlic
finely chopped |
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
fresh |
|
| 59 | ml |
lemon juice
|
|
| 118 | ml |
olive oil
|
|
| 2 | each |
scallions, spring or green onions
with tops, thinly sliced |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 1 | clove |
garlic
finely chopped |
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
Directions
Cut mushrooms into ⅛ inch slices.
Mix mushroom slices and lemon juice in large bowl (glass or plastic).
Stir in oil, onions, ¼ cup parsley, the garlic, slat, and pepper.
Toss; cover and refrigerate at least 3 hours, stirring occasionally.
Just before serving, remove from mixing bowl to serving bowl, using slotted spoon.
Sprinkle with paprika.
Garnish with parsley sprigs.
Serve with long, thin bread sticks if desired.
