|Mushrooms||1⁄2 Pound (Small Sized)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Wine vinegar||3 Tablespoon|
|Lemon juice||2 Tablespoon|
|Tabasco sauce||1⁄2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Chopped parsley||3 Tablespoon|
Wipe mushrooms with a damp cloth.
Trim off bottom of stem and cut into halves lengthwise.Combine olive oil, wine vinegar, lemon juice, salt, Tabasco sauce, thyme and water in a small saucepan.
Bring to a boil and simmer for 5 minutes to blend flavors.
Add mush rooms to boiling liquid.
Cook slowly for 5 minutes or until barely tender.
Let cool in liquid.
Sprinkle with chopped parsley.
Drain before serving.