Don't skip over this excellent antipasto because of the anchovy paste; only the cook will know it's there. There's no fishy taste at all, just exceptionally flavorful mushrooms and a bright, lemony tang.
- 4 teaspoons lemon juice
- 1/2 teaspoon anchovy paste
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 5 tablespoons olive oil
- 1 1/4 pounds mushrooms, cut into 1/8-inch slices
- 3 tablespoons chopped fresh parsley
In a large glass or stainless steel bowl, using a fork, stir together the lemon juice, anchovy paste, salt and pepper. Stir in the oil. Add the mushrooms and parsley and toss.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
190 calories; 18g total fat; 1mg cholesterol; 571mg sodium; 8g carbohydrates; 2g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.