Mushrooms in Lemon Marinade

1 lb Cremini mushrooms (or use any other small mushrooms)
3 T olive oil
1 T minced garlic
1 tsp Penzeys Pasta Sprinkle (blend of basil, oregano, minced garlic, and thyme)
1/3 c lemon juice
Salt and ground black pepper to taste

Wash the mushrooms, and slice off and discard the stems. In a heavy non-reactive skillet, heat the olive oil. Sauté the garlic for just a moment, taking care not to scorch it. Add the mushrooms and herbs, and sauté on medium heat, stirring occasionally, for 4 minutes. Add the lemon juice, toss it well with the mushrooms, and cook for another minute. Pour the mushrooms and juice into a serving bowl and add salt and pepper to taste. Serve hot or at room temperature.

For appetizers, spread crusty bread with cream cheese and top with the mushroom mixture.

Notes:
From the cookbook authors: “This tasty dish is good as an appetizer, a garnish for green salad, an addition to an antipasto platter, or a side dish for pasta. It is an excellent dish to take to add to a buffet table.”

Sources:
Recipe modified from the book Moosewood Restaurant Cooks at Home by The Moosewood Collective
Penzeys Pasta Sprinkle can be purchased at http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspastasprinkle.html

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