SHROOM SERVICE
Serves 4

1 pound small whole mushrooms or baby portobellos
3 tablespoons olive oil
4 garlic cloves, coarsley chopped
2 tablespoons minced flat-leaf (Italian) parsley leaves, plus a few sprigs for
garnishing
1/2 teaspoon juniper berries (optional)
1/4 cup balsamic vinegar
juice of 1/2 small lemon
1 teaspoon salt
freshly ground pepper

Trim away the mushroom stems and gently wipe the caps clean with paper towels (washing mushrooms ruins their flavor).Heat the oil in a large skillet. Saute the garlic over low heat until soft, about 5 minutes. Be careful not to burn. Add the mushrooms. Saute over medium heat until they begin to color and the pan juices are bubbling. Add the parsley, juniper berries and balsamic vinegar. Simmer about 10 minutes,
flipping the mushrooms occasionally. Season with the lemon juice, salt and pepper. Remove from the heat. Serve warm as a side dish, garnished with parsley sprigs. Or cool and arrange on leafy lettuce as an appetizer.