This recipe is part of the recipe for Antipasto with Marinated Mushrooms
|3||tablespoons lemon juice|
|2||tablespoons chopped fresh parsley|
|1||clove garlic, crushed|
|1/4||teaspoon dried tarragon|
|1/8||teaspoon black pepper|
|1/2||cup extra-virgin olive oil|
|1/2||pound small or medium fresh mushrooms, stems removed|
- Combine lemon juice, parsley, garlic, salt, tarragon and pepper in medium bowl. Add oil; whisk until well blended. Add mushrooms; stir to coat. Marinate, covered, in refrigerator 4 hours or overnight, stirring occasionally.
- Drain mushrooms; reserve marinade for dressing.
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