There is no cooking involved in this recipe and adds to the Melanzane antipasto for your summer lunch of cold eats, cheeses and bread. This type of meal is one of my favorite ways of eating, a little of this and a little of that to make a really amazing flavor.
What you need
1 punnet button mushrooms (250g)
Juice of 1 large lemon (3 tablespoons)
½ cup olive oil
Palm oc finely chopped parsley
Pinch of salt
Pinch of tarragon
Slice the button mushrooms finely after cleaning and removing the stalks.
In a bowl conbine all the rest of the ingredients, mix well, add the mushrooms and ensure that they are all covered by the marinade.
Cover the bowl with cling wrap and marinade in the fridge for 2-3 hours.