Quick Marinated Mushrooms

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            FOOD FUNNY
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Rosemary Zwick of Cape Town, South Africa knows I can't resist a food
funny about dogs.

The Taco Bell Chihuahua, a Doberman, and a Bulldog are in a doggie bar
having a drink when a good-looking female Collie comes up to them and
says, "Whoever can say liver and cheese in a sentence will get to take
me out on a date!" So the Doberman says, "I love liver and cheese."
The Collie says, "That's not good enough." The Bulldog says, "I hate
liver and cheese." She says, " That's not creative." Finally, the
Chihuahua says, "Liver alone, cheese mine."

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            TODAY'S RECIPE
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This week's recipes are so quick and easy, they're quick as a...
jiffy? I don't know what a jiffy is, but I like the sound of it. Here is
the lineup for "Quick as a Jiffy" - whatever that is:

Monday's Starter
Quick Marinated Mushrooms

Tuesday's Soup or Salad
Quick Asian Noodle Soup

Wednesday's Side Dish
Quick Carrots with Ginger

Thursday's Entree
Quick Chicken Breasts with Herb Sauce

Friday's Dessert
Quick Streusel Cake

The humble white button mushroom loses most of its delicate flavor
when cooked, so I prefer to eat them raw. This light marinade turns
them into a savory appetizer in no time flat.

Quick Marinated Mushroom

1 lb (450 g) white button mushrooms, halved or quartered
3 Tbs (45 ml) lemon juice or white wine vinegar
2 Tbs (30 ml) extra-virgin olive oil
2 Tbs (30 ml) chopped fresh parsley
2 Tbs (30 ml) chopped fresh chives (optional)
Salt and freshly ground pepper to taste
Lettuce leaves for garnish
Freshly grated Parmesan cheese for garnish (optional)

Combine all the ingredients in a bowl and toss to coat the mushrooms.
Refrigerate for up to 1 hour, or serve immediately on a bed of lettuce
leaves and topped with grated Parmesan if desired. Serves 4 to 6.
Received on Mon Mar 21 02:15:23 2005