This marinade works very well with Portobello mushrooms (there's enough for 4). Trim the stems and wipe the caps clean, then add them to the marinade in a resealable plastic bag. Refrigerate them for twenty minutes, or up to one hour, before grilling.
- Yield: Makes 3/4 cup
Source: Martha Stewart Living, July 2005
- 1/4 cup fresh lemon juice, (about 2 lemons)
- 1/2 cup extra-virgin olive oil
- 3 anchovy fillets
- 4 garlic cloves, crushed with the flat side of a large knife
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
Puree lemon juice, oil, and anchovy fillets in a food processor. Transfer to a bowl. Stir in garlic, salt, and pepper.