Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound portobello mushrooms
(preferably whole)
2 tablespoons lemon juice
1/4 cup parsley -- chopped
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper -- freshly
ground
1/4 cup olive oil
Preparation:
Wipe mushrooms clean with damp cloth. Place in medium bowl. Add lemon juice; toss to coat. Add parsley, tarragon, salt, pepper and olive oil; stir well. Cover and refrigerate for at least 1 hour.
