Italian Pepper Dip
INGREDIENTS:
1 lb Fresh mushrooms -thinly sliced
1/4 c Lemon juice 1/4 c Chopped fresh parsley
1/2 c Olive oil (vegetable oil may 1 Clove garlic, finely chopped
-be substituted) shudder 3/4 ts Salt
2 Green onions with tops, 1/4 ts Freshly ground pepper
1 lb Fresh mushrooms -thinly sliced
1/4 c Lemon juice 1/4 c Chopped fresh parsley
1/2 c Olive oil (vegetable oil may 1 Clove garlic, finely chopped
-be substituted) shudder 3/4 ts Salt
2 Green onions with tops, 1/4 ts Freshly ground pepper
In propitiation, may I offer Italian Marinated Mushrooms (not too original, I'm still fighting off the cobbies to locate Grandma's secret kitchen diary):
Paprika Parsley sprigs Bread sticks (optional)
Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in large bowl (glass or plastic). Stir in oil, onions, 1/4 cup parsley, the garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours, stirring occasionally.
Just before serving, remove from mixing bowl to serving bowl, using slotted spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with long, thin bread sticks if desired.
Paprika Parsley sprigs Bread sticks (optional)
Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in large bowl (glass or plastic). Stir in oil, onions, 1/4 cup parsley, the garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours, stirring occasionally.
Just before serving, remove from mixing bowl to serving bowl, using slotted spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with long, thin bread sticks if desired.