Marinated Mushrooms in Olive Oil with Tarragon and Parsley
Appetizers • European
Description
It's best to use small mushrooms.
Ingredients
- Olive Oil 15 fl oz
- Garlic 6 cloves
- Fresh Mushrooms 20 oz
- Meyer Lemon Juice 5 fl oz
- Italian chopped parsley 6 tablespoons
- Chopped Sage Leaves 2 tablespoons
- Coarse Salt 2 teaspoons
- Ground Black Pepper 1 teaspoon
Step-by-Step Guide
Step 1
Cut off the stems of the mushrooms, leaving only the caps.
Step 2
In a large skillet, heat the olive oil and the peeled and slightly crushed garlic cloves until fragrant, about 4 minutes.
Step 3
Remove from heat and add the mushroom caps, mixing well and cooling to room temperature.
Step 4
Add the lemon juice, parsley, tarragon, salt, and pepper. Mix and transfer to a container. Refrigerate for 24 hours to a week.
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