Marinated Mushrooms (Katzen)
Yield
4 servingsPrep
10 minCook
15 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
cleaned |
|
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
thyme
|
*
|
| 2 | medium |
garlic cloves
chopped |
*
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
parsley leaves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
cleaned |
|
| 45 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
thyme
|
*
|
| 2 | medium |
garlic cloves
chopped |
*
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
parsley leaves
|
|
Directions
Slice mushroom stems, leave the caps whole.
Place in a pot with a small amount of water and cook gently for 15 minutes.
Reserve the stock for soups.
Combine the remaining ingredients.
Place mushrooms in the marinade and let sit for at least 2 hours, either in the fridge or at room temperature, stirring ocassionally.
