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| 1 x ca. 450 g | Small white mushroom caps |
| 1 Tasse | olive oil |
| 1/2 Tasse | lemon juice freshly squeezed |
| 4 | Shallots; peeled and minced |
| 1 Teelöffel | Cracked black peppercorns |
| 1 | Bayleaf |
| 1 1/2 Teelöffel | salt |
| | parsley chopped, for garnish |
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Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use. Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley. This recipe yields 30 bites.
Recipe
from their Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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