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Ingredients Jump to Instructions ↓

  1. 1 pound portobello mushrooms (preferably whole)

  2. 2 tablespoons lemon juice

  3. 1/4 cup parsley -- chopped

  4. 1/2 teaspoon dried tarragon

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon black pepper -- freshly ground

  7. 1/4 cup olive oil

Instructions Jump to Ingredients ↑

  1. Preparation : Wipe mushrooms clean with damp cloth. Place in medium bowl. Add lemon juice; toss to coat. Add parsley, tarragon, salt, pepper and olive oil; stir well. Cover and refrigerate for at least 1 hour.

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