If fresh basil is available, 1 tablespoon (or to your taste) may be minced and substituted for dried basil.

Mix together oil, water, freshly squeezed lemon juice, bay leaf, garlic, peppercorns and salt in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 15 minutes.

Strain using a sieve (or remove garlic and peppercorns using a slotted spoon) and return to a simmer over low heat.

Drop the mushrooms into the simmering marinade, turning them over from time to time, for about 2-4 minutes (depending upon mushroom size). If the mushrooms are small enough, remove from heat after just 1 minute.

Remove pan from heat and allow to stand, uncovered, while the mushrooms cool.

Serve at room temperature or refrigerate in a plastic container. Refrigerator for up to 2 to 3 days.

After mushrooms have marinated, taste and adjust seasonings; after a day or two, you may want to add fresh herbs for an extra layer of flavor, since the marinated herbs will have mellowed, imparting their flavor to the oil. Remove bay leaf before serving.

Submitted by: CM