Ingredients

1 cup water
1/2 cup olive oil
1/2 cup lemon juice or distilled withe vinegar
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 teaspoon salt
1/2 teaspoon peppercorns
1 pound fresh mushroom, washed and patted dry

How to prepare

In a medium saucepan, combine the water, oil lemon juice, thyme, tarragon, salt and peppercorns. Simmer, uncovered, for five minutes. Add the mushrooms, boil for one minute and cool, uncovered. Refrigerate overnight. Remove the mushrooms from the refrigerator about thirty minutes before serving and mix well. Drain the mushrooms, spear with a toothpick and serve.

Serves 4 to 6

Preparation Time: 15 Minutes

Chilling Time: 8 hours