Prep 10 mins
Cook 0 mins
This antipasti is from one of my Food and Wine cookbooks. Serve on toast.
- 4 teaspoons lemon juice
- 1⁄2 teaspoon anchovy paste
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 5 tablespoons olive oil
- 1 1⁄4 lbs mushrooms, cut into 1/8 inch slices
- 3 tablespoons fresh parsley, chopped
- In a large bowl, whisk together lemon juice, anchovy paste, salt and pepper.
- Stir in the oil.
- Add the mushrooms and parsley and toss before serving.