Marinated Brussels Sprouts and Mushrooms

  • 1 stalk Brussels sprouts
  • 1 Lb. small mushrooms
  • 1/4 cup olive oil
  • 1/2 cup lemon juice
  • 1 cup water
  • 1 tsp. salt
  • 1/4 tsp. Pepper
  • 2 cloves garlic, sliced
  • 1 bay leaf
  • 1/2 tsp. Oregano
  • 1/2 tsp. Basil
  • 1/2 tsp. thyme

Trim and wash Brussels sprouts and steam until just tender.  Cool slightly and put in bowl with cleaned mushroom caps.  Bring remaining ingredients to a boil in a sauce pan.  Pour over sprouts and mushrooms.  Once the marinade is slightly cooled, refrigerate for at least two hours.  Remove from refrigerator at least 30 minutes prior to serving.

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