Yet another recipe from the Moosewood Cookbook
, by Mollie Katzen. I used to make these a lot, even took them on a hiking/camping trip in a little plastic jar! You might as well double the recipe from the start. Very flavorful, you will wonder where these little gems have been all your life!Preparation time: 25 minutes
Yield: 4 to 6 antipasto servings
1 pound small mushrooms (1-inch diameter)
3 tablespoons olive oil
1 to 2 tablespoons lemon juice
1/2 teaspoon salt
1/4 to 1/2 teaspoon thyme
1 medium clove garlic, minced
fresh black pepper
a handful of finely minced parsley
Clean the mushroom thoroughly, slicing off and discarding the stems. Place the mushroom caps in a saucepan with no added water, cover, and cook them over medium heat 10 to 15 minutes.
Meanwhile, prepare the marinade by combining all the remaining ingredients in a medium-small bowl.
Drain the mushrooms. (for a great soup stock, reserve the liquid). Place the mushrooms in the marinade, stir gently, and let marinate, either refrigerated or at room temperature, for at least several hours. Stir occasionally during marination. Serve cold or at room temperature.
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