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RECIPE OF THE WEEK #437

Marinated Brussels Sprouts and Mushrooms

3/4 lb small Brussels sprouts
1 lb. small mushrooms
1/4 cup olive oil
1/2 cup lemon juice
1 cup water
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cloves garlic
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1 tablespoon chopped parsley

Trim and wash Brussels sprouts and steam or blanch until just barely tender. Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts.

Place them in a bowl. Wipe mushrooms clean saving stems for another use), and place caps in bowl with Brussels sprouts.

Bring remaining ingredients to a boil in a saucepan. Pour over sprouts and mushrooms. Once the marinade has slightly cooled, refrigerate for at least 2 hours.

Remove from the refrigerator 30 minutes before serving to take off the chill (makes 5-6 cups)