Marinated Brussels Sprouts And Mushrooms

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 3/4 lb small brussels sprout
• 1 lb small mushroom
• 1/4 cup olive oil
• 1/2 cup lemon juice
• 1 cup water
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 cloves garlic, cut in half
• 1 bay leaf
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon thyme
• 1 tablespoon chopped parsley

Recipe

• 1 trim and wash sprouts and then steam or blanch them until just barely tender.
• 2 cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts.
• 3 place them in a bowl.
• 4 wipe mushrooms clean, remove stems and place caps in bowl with the sprouts.
• 5 bring remaining ingredients to a boil in a saucepan*.
• 6 pour over sprouts and mushrooms.
• 7 once the marinade has slightly cooled, refrigerate for at least 2 hours.
• 8 remove from the fridge 30 minutes before serving to take off the chill.
• 9 *if you want, tie the herbs and garlic in a bouquet garni and remove when serving.