- 4 teaspoons lemon juice
- 1/2 teaspoon anchovy paste
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 5 tablespoons olive oil
- 1 1/4 pounds mushrooms, cut into 1/8-inch slices
- 3 tablespoons chopped fresh parsley
- In a large glass or stainless-steel bowl, using a fork, stir together the lemon juice, anchovy paste, salt, and pepper. Stir in the oil. Add the mushrooms and parsley and toss.