Overnight Marinated Mushroom

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No cooking, just spend a few minutes the night before and you’ll have a dish ready the next day.

½ pound white mushroom

3 tablespoons olive oil

2 tablespoon red wine vinegar

1 chopped shallot

2 garlic cloves, minced

1 teaspoon Dijon mustard

1/8 teaspoon salt

1/8 teaspoon pepper

1 tablespoon parsley or scallions

1 tablespoon Parmesan cheese

Clean the mushrooms with a paper towel or brush. Don’t wash with water.

Cut the mushroom into thin slices, put in t big dish.

Mix the rest of the ingredients except Parmesan cheese.

Pour the sauce over mushroom and mix well, making sure that all slices are coated with sauce.

Refrigerate for 6 hours or overnight.

Sprinkle with Parmesan cheese before serving (optional).

Serve with salad and/or tomatoes (optional)

2 servings

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