Champignons en Citronnette
Sliced Mushrooms with Lemon and Olive Oil Sauce
Preparation info
Difficulty
Easy
For
6
people
Appears in
The Cuisine of the Sun
Published 1990
This tart, delicate dish can be part of a plateau de hors-d’oeuvre variés. It may accompany a roasted leg of lamb or a baked fish.
The mushrooms must be very fresh, firm, and cream-colored. You can keep this dish, covered with plastic wrap, for about a week in the refrigerator.
Ingredients
20 about )1½ pounds 2 -inch -wide½ cup - juice of
2 - salt
- freshly ground white pepper
2 teaspoons
Method
Wipe the mushrooms carefully with a moist towel and cut off the tips of the stems. Slice the mushrooms as thinly as possible and place them in a bowl. Pour the olive oil and lemon juice over them, add salt and pepper to taste, and toss gently. Cover with plastic wrap and chill for at least 3 hours.
Sprinkle with fennel leaves or parsley before serving.
© 1990 Mireille Johnston estate. All rights reserved.