Marinated Fresh Mushrooms
Yield
6 servingsPrep
15 minCook
?Ready
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
medium-sized, firm |
|
| 8 | cloves |
garlic
crushed |
|
| ¾ | cup |
olive oil
|
|
| 6 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | teaspoon |
dijon mustard
|
|
| 3 | tablespoons |
tarragon leaves
fresh, finely chopped or 1 tablespoon dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
medium-sized, firm |
|
| 8 | cloves |
garlic
crushed |
|
| 177 | ml |
olive oil
|
|
| 9E+1 | ml |
lemon juice
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 5 | ml |
dijon mustard
|
|
| 45 | ml |
tarragon leaves
fresh, finely chopped or 1 tablespoon dried |
|
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 or 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.
