"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Marinated Mushrooms, by Teresa Cable, is from Favorite Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup olive oil or vegetable oil 2 T. lemon juice 1 clove garlic, minced 3/4 tsp. salt 1/2 tsp. oregano 1/4 tsp. pepper 6 Cups of sliced mushrooms
in a screw-top jar, combine oil, lemon juice, garlic, salt, oregano, & pepper. Cover and shake well. Pour over mushrooms, tossing gently to coat. Cover and let stand at room temperature about 1 hour, stirring occasionally. Or you can refrigerate several hours. To serve, drain.
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