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Mushrooms with Lemon Dressing

Source: Quick From Scratch - Italian
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  5 Minutes
Total Time:  5 Minutes
  Serves 4
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
Mushrooms with Lemon Dressing Recipe at
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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy for Hosting: No-Cook Appetizers
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 190
Fat. Total: 18g
Fiber: 2g
Carbohydrates, Total: 8g
Sodium: 571mg
% Cal. from Fat: 85%
Cholesterol: 1mg
Protein: 3g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Brian Reviewed: 05/29/2012
Wunnerful Wunnerfull
It was great the first time I made it; the second time I doubled the amount of anchovy paste, as well as adding a big pinch of crushed red pepper flakes. The recipe doesn't tell you that the mushrooms will be servable immediately but a bit dry. The secret is to let the 'shrooms sit for a couple of hours (toss every every half hour or so) for food porn. The mushrooms will exude juice for the dressing and concentrate the flavors. I have been asked to bring this dish specifically to parties.
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