1 pound fresh mushrooms
1/2 cup sliced green onion
1/2 cup chopped fresh parsley
1/3 cup extra virgin olive oil
3 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon dried basil, crumbled or 1 tablespoon fresh basil, chopped
1/4 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Clean mushrooms and slice thinly lengthwise. Put in a medium bowl. Sprinkle with green onions and parsley. Combine olive oil, garlic, lemon juice, basil, oregano, salt and pepper in a 1/2 pint canning or any small jar. Shake well and pour over mushrooms; toss to coat.

Cover tightly and refrigerate for at least 2 hours or overnight.

Makes about 6 servings.

Submitted by: Belle