1 lb small fresh mushrooms
1/2 cup red wine vinegar
2 tablespoons olive oil
1 teaspoon paprika (optional)
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves

Cut across bottom of mushroom to trim off stems (don't snap off stems).

Combine ingredients (except mushrooms). Shake well and pour over mushrooms.

Refrigerate overnight in a glass jar until ready to serve.

The next day when serving, drain mushrooms and spear with appetizer picks.

Makes 1 to 2 dozen, depending upon size of mushrooms used.

Submitted by: Jai