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Marinated mushrooms with lemon (Champiñones marinados - Mediterranean Spain) from The Food of Spain by Claudia Roden

  • lemons
  • parsley
  • button mushrooms

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Notes about this recipe

  • Zosia on April 09, 2016

    Bright and lemony, these were easy to make and served as suggested with bread and olives, made a great appetizer.

  • twoyolks on November 02, 2015

    I did not like these. Neither the flavor nor the texture was appealing.

  • tagubajones on March 19, 2013

    Simple and spectacular.

  • Breadcrumbs on May 15, 2012

    p. 270 - I love pickled or marinated mushrooms so a lemony version sounded really delicious and I was keen to try this recipe. A relatively simple prep. Mushrooms are cleaned and quartered then cooked in a dry skillet over medium heat to render their juices. Still hot, the mushrooms are then tossed into a bowl and covered with the marinade of evoo, salt, pepper, lemon zest & juice. CR suggests you marinade for at least 5 hours and advises that they’ll keep, covered in the fridge for many days. The plated dish is sprinkled with chopped parsley. This is a great example of how a few good ingredients can produce a dish far greater than the sum of its parts. The mushrooms were lovely with just the right amount of fresh, lemon flavour without any of the bitterness you might expect from a marinade with so much lemon in the mix. My only regret was that I didn’t make a double batch. I can’t wait to serve these as part of an outdoor tapas menu when it warms up a little more outside.

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