Ingredients
- 2 garlic (cloves)
- 160 gr mushrooms
- 45 ml olive oil
- 30 ml lemon juice
- 3 gr parsley
- 1 gr salt
- 1 gr thyme
Slice mushroom stems, leave the caps whole. Place in a pot with a small amount of water & cook gently for 15 minutes. Reserve the stock for soups. Combine the remaining ingredients. Place mushrooms in the marinade & let sit for at least 2 hours, either in the fridge or at room temperature, stirring ocassionally. Adapted from Mollie Katzen, "Moosewood Cookbook"
