Mushrooms In Lemon Juice – a delicious recipe with mushrooms, lemon, salt, oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Take out the base of the mushrooms, then lift off the peel from the underside. Take a small sharp knife, take a 1/4 to a 1/2 inch bit of mushroom peel, and slowly lift off the peel, moving towards the center of the dome of the mushroom. Continue until all of the peel is off all of the mushrooms.
2
Slice each mushroom into sliver thin slices, and put them in a wide, flattish bowl.
3
Juice the lemon, and pour the juice over the mushroom slices. Drizzle the small amount of oil over the slices. Sprinkle the salt over the mushrooms.
4
Make sure the mushroom slices don't stick together. You want lemon juice and salt on each slice. The oil helps adherence.
5
Refrigerate this mix for several hours. You will see that the mushrooms have given off some of their own juice. Toss the slices so that the lemon/mushroom juice is well distributed.
6
Check for desired salt content. Add more if desired.
7
Serve.
40
kcal
Calories
1
g
Fat
6
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 5 large mushrooms, 1 lemon, 1/2 teaspoon salt, 1/2 teaspoon oil.
Yes, Mushrooms In Lemon Juice falls under the General category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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