• 2 lbs. sm. button mushrooms
• 2 lg. cloves garlic, crushed
• 1/2 c. extra virgin olive oil
• 1/3 c. lemon juice, strained
• 1/3 c. dry white wine
• 2 bay leaves
• 6-8 peppercorns
• 1 1/2 teaspoon salt
• Sprigs of parsley

Directions

1. Wash mushrooms lightly; dry them well; halve or possibly leave whole. In large skillet lightly brown in extra virgin olive oil that has been heated almost to the smoking point. Press the garlic with a fork as it cooks; remove garlic cloves and throw away. Reduce heat somewhat, add in mushrooms and cook briskly for a few min, stirring gently till they take on a little color. Pour lemon juice and wine over them; add in bay leaves, peppercorns and salt. When the liquid is warm, turn off heat and cover pan 1 minute. Uncover pan and let mushrooms cold; transfer them, together with the marinade, to a glass bowl and chill. Drain mushrooms, heap on a serving platter and decorate dish with sprigs of parsley.