Marinated Mushrooms - Lemon, Parsley and Sage

These marinated mushrooms make for a great salad topper. You can even use the additional marinade and juices remaining after they soak as a dressing.

If you are on Phase 1, they do not count as part of your 2 cups of vegetables because they are raw mushrooms.

Ingredients

• 6 cups white button mushrooms, sliced ¼ inch thick
• ½ cup white onion, thinly sliced
• ½ cup  parsley, chopped  
• 2 Tbsp sage, chopped
• ¼ cup lemon juice (½ lemon)
• 1 Tbsp Olive oil
• 2 Tbsp apple cider vinegar
• 1 tsp sea salt
• ½  tsp. black pepper

Directions

1. Combine lemon juice, oil, vinegar, salt, and pepper in a bowl. Set aside.
2. Place mushrooms in a large ziploc bag. Add the onion, parsley and sage.
3. Pour the marinade into the ziploc bag, making sure contents are evenly coated. Seal after squeezing out air, laying lat to marinate.
4. Refrigerate mushrooms for 4 hours, turning bag hourly to mix contents.
5. Enjoy!