1 lb. fresh mushrooms
1 c. water
1/2 c. olive oil
1/2 c. white vinegar
1 clove garlic, peeled & bruised (cut into it a few times)
1 tsp. thyme
1 tsp. tarragon
1 bay leaf
1 tsp. salt
1/2 tsp. peppercorns

Simmer all the ingredients (except the mushrooms) uncovered for 5 minutes. Add the mushrooms and boil for 1 minute. Cool, cover and refrigerate overnight. Remove from refrigerator about 1/2 hour before serving. Drain mushrooms before serving.