Don't skip over this excellent antipasto because of the anchovy paste; only the cook will know it's there. There's no fishy taste at all, just exceptionally flavorful mushrooms and a bright, lemony tang.
How to Make It
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.
Quick From Scratch Italian
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