3 tbsp. fresh lemon juice
2 tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. dried tarragon, crumbled
1/8 tsp. pepper
1/2 c. olive oil
1 lg. clove garlic
1/2 lb. sm. fresh mushrooms

To make marinade, combine lemon juice, parsley, salt, tarragon, and pepper in a medium bowl. Whisking continuously, add oil in a slow steady stream. Whisk until thoroughly blended. Lightly crush garlic with the flat side of a knife. Spear garlic with a toothpick and add to the marinade. Break stems off mushrooms and reserve them for another use.

Clean the mushroom caps, then cut them into thin slices. Add mushroom slices to the marinade; stir gently to mix well. Marinate mushrooms covered, stirring occasionally, 4 hours at room temperature or overnight in refrigerator. Remove and discard garlic before serving.

Serve mushrooms as a relish, or as part of an antipasto tray. Or, add mushrooms to tossed green salad, using the marinade as dressing. Makes about 2 cups; 6 to 8 servings.