Greek Style Marinated Mushrooms
|Small white mushrooms||26 Ounce (2 Packages, 12 To 13 Ounce Each)|
|Olive oil||2 Tablespoon|
|Onion||1 , chopped|
|Freshly ground lemon pepper||To Taste (Found In The Spice Section Of The Supermarket Or In Gourmet Food Shops)|
|Lemon||1 , juiced|
|Garlic||3 Clove (15 gm), peeled and crushed|
Wash and dry the mushrooms very well.
Slice off the woody ends of the stems.
Cover the bottom of a large skillet with a thin coating of oil.
Add the mushrooms, and cook over medium-high heat, stirring often, until the mushrooms give off their juice and it evaporates.
At that point the mushrooms will begin to fry and brown.
Add the onion.
When the onion is golden, add the oregano, salt, and lemon pepper.
Remove the mixture from the heat.
Spoon the mushrooms into a jar or deep bowl.
Add the lemon juice, garlic, and enough oil so that the juice nearly covers the mushrooms.
Refrigerate for a day before using, stirring once or twice.