Recipe - Marinated Fresh Mushrooms

1 pound Firm mediumsized mushrooms
8 Cloves garlic; crushed
(4 tsp)
Three fourths cup Olive oil
6 tablespoon Lemon juice
1 teaspoon Salt
One half teaspoon Freshly ground black pepper
1 teaspoon Dijon mustard
3 tablespoon Fresh tarragon; finely
chopped
Or
1 tablespoon Dried tarragon

Remove the stems of the mushrooms. Wipe mushrooms with a damp paper towel.
In a mediumsized bowl, combine the remaining ingredients. Beat well with a
wire whisk. Add the mushrooms and stir to coat them with the marinade. Let
stand at room temperature for 3 hours or cover and refrigerate for 1 of 2
days. When ready to serve, bring the mushrooms to room temperature, drain
off the marinade, and put a toothpick into each mushroom. Serve on a
platter with a cluster of cherry tomatoes and pitted ripe olives in the
center. Makes about 6 servings. Source: Just for Starters Cookbook by
Gloria Edwinn.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini