Mushrooms with Lemon Dressing

Don't skip over this excellent antipasto because of the anchovy paste; only the cook will know it's there. There's no fishy taste at all, just exceptionally flavorful mushrooms and a bright, lemony tang.

Slideshow: Tasty Mushrooms
  • Servings: 4

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  • 4 teaspoons lemon juice
  • 1/2 teaspoon anchovy paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 5 tablespoons olive oil
  • 1 1/4 pounds mushrooms, cut into 1/8-inch slices
  • 3 tablespoons chopped fresh parsley

How to make this recipe

  1. In a large glass or stainless-steel bowl, using a fork, stir together the lemon juice, anchovy paste, salt, and pepper. Stir in the oil. Add the mushrooms and parsley and toss.

Photo © Helene Dujardin Published August 2012

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