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Categories:
Brussels mushroom olive oil lemon juice water salt fresh ground black pepper garlic bay leaf oregano basil thyme parsley
Viewed: 61 - Published at: 6 years agoIngredients
- 3/4 lb small Brussels sprout
- 1 lb small mushroom
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1 cup water
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 cloves garlic, cut in half
- 1 bay leaf
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 1 tablespoon chopped parsley
Method
- Trim and wash sprouts and then steam or blanch them until just barely tender.
- Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts.
- Place them in a bowl.
- Wipe mushrooms clean, remove stems and place caps in bowl with the sprouts.
- Bring remaining ingredients to a boil in a saucepan*.
- Pour over sprouts and mushrooms.
- Once the marinade has slightly cooled, refrigerate for at least 2 hours.
- Remove from the fridge 30 minutes before serving to take off the chill.
- *If you want, tie the herbs and garlic in a bouquet garni and remove when serving.
