1 lb. sm. button mushrooms, stalks removed, wiped clean

MARINADE:

1 tsp. salt
3 black peppercorns, coarsely crushed
2 tsp. finely chopped fresh dill or 1 tsp. dried dill
4 tbsp. tarragon vinegar
1 tbsp. fresh lemon juice
1/4 c. olive oil

In a medium-sized, shallow mixing bowl, combine the marinade ingredients thoroughly.

Add the mushrooms and stir to coat them with the liquid. Cover the dish and set it aside to marinate in a cool place for 2 hours, basting the mushrooms frequently with the marinade. Drain off and discard the marinade and pile the mushrooms in a small serving dish.