Spinach Marinade II Recipe

Ingredients

1/4 cup chopped fresh parsley

1/4 cup chopped fresh courgettes

1/4 cup chopped fresh green bell pepper

2 cloves garlic, minced

3 tablespoons olive oil

2 tablespoons salt

1/4 cup fresh lemon juice

8 ounces canned mushroom mushrooms

Directions

Place parsley, courgettes, green bell pepper, garlic and olive oil in a mortar and pestle. Mix well and coat in water. Sprinkle with salt, lemon juice and mushrooms. Cover and shake vigorously to coat. Cover and refrigerate at least 2 hours, up to 24 hours, to marinate.

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a large skillet over medium heat. Saute mushrooms for about 5 minutes and remove from pan. Remove pan from heat and stir in parsley, green pepper, garlic and olive oil. Pour sauce into a small bowl and toss gently to coat.

Refrigerate last night's leftover marinade for later use, or refrigerate leftover marinade and honey. Serve over grilled and sliced fish and pasta.

Comments

Lende Green writes:

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This distraught me. Since I lacked garlic powder, I rounded up the big boy and put it into our formula for tracking pilaf. It was a hit. The holiday mood died down, and I wondered what to do with the leftovers. Of course, I know of several who used the leftovers for soups and gravies as indicated. Juicy, pleasing, and stick-with-ky go good! :-)

Spinach Marinade II Recipe

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