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Mushrooms in Lemon Juice

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“This recipe comes from a forgotten French health magazine. Nothing could be simpler, but it is so very good...and almost no calories!”
READY IN:
10mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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