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Prep Time: 2880 Minutes Cook Time: 20 Minutes |
Ready In: 2900 Minutes Servings: 30 |
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Ingredients:
1 pound small white mushroom caps |
1 cup olive oil |
1/2 cup freshly squeezed lemon juice |
4 shallots, peeled and minced |
1 teaspoon cracked black peppercorns |
1 bay leaf |
1 1/2 teaspoons salt |
chopped parsley for garnish |
Directions:
1. Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.
2. Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.
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