Mushrooms with Parsley
1 pound of Mushrooms, sliced
1/3 cup Italian Parsley, chopped
� cup Olive Oil
� cup Lemon Juice
Salt and Pepper to taste
2 oz Parmesan, shaved

Combine the mushrooms and parsley together. In another bowl, whisk the oil and lemon juice together and season with the salt and pepper. Pour over the mushrooms and parsley and top with shaved parmesan.

Boursin Cheese recipe courtesy of Madeline Hill
16 oz Cream Cheese, softened
8 oz butter, softened
1 tsp Garlic, mashed
1 � tbsp Marjoram, chopped
1 � tbsp Chives, chopped
1 tbsp Basil, chopped
1 tbsp Thyme, chopped
1 tbsp Italian Parsley, chopped
� tsp salt
� tsp white pepper

Combine all ingredients and mix well. Refrigerate until ready to serve.