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Mushrooms: Lemony Button Mushrooms

Source of Recipe

Kathleen Daelemans, Cooking Thin


List of Ingredients

2 lemons, juiced
1 tablespoon extra virgin olive oil
coarse grained salt
3/4 pound white button mushrooms, trim, quarter


Recipe

In a medium non-reactive bowl, whisk together the lemon juice, olive oil, salt, and pepper. Taste and adjust seasonings. Add the mushrooms and let stand in the refrigerator at least 1 hour or overnight. Yield: 8 servings