Marinated Mushrooms

Servings: 4
Ingredients:

1 lb Small mushrooms, cleaned
3 tb Olive oil
2 tb Lemon juice
1/2 ts Salt
1/2 ts Thyme
2 md Garlic cloves, chopped
Black pepper
2 tb Parsley

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.

Adapted from Mollie Katzen, ‘Moosewood Cookbook’

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