Combine in a glass or stoneware bowl: 1 lb mushrooms, cleaned
1 tablespoon chopped chives or scallions
In a small bowl, combine: 2 tablespoons red wine vinegar or cider vinegar
5 tablespoons extra virgin olive oil
1 teaspoon Creole or coarse German mustard
1/2 teaspoon salt
4-5 drops of Tabasco
1 tablespoon fresh basil, minced
1 teaspoon dried parsley
1/2 teaspoon dried oregano
2 cloves garlic, pressed
pinch red pepper flakes Whisk together ingredients for dressing; pour over the mushrooms and marinate for one hour, turning occasionally. Serve at room temperature. Keeps well in refrigerator. Submitted by: CM | 
