3 cloves garlic
1 cup light or regular extra virgin olive oil
1/2 cup lemon juice or 1/3 cup red wine vinegar
1 medium onion, quartered
1 fresh or roasted red pepper, cored and seeded
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 tsp. dry mustard
3 bay leaves
1/2 lb. baby mushrooms

Put all ingredients except bay leaves and mushrooms in food processor, pulsing to mix but leave some small chunks remaining. Alternatively, mince onions and garlic, and whisk together dressing by hand.

Toss dressing with mushrooms, add bay leaves and refrigerate for at least 24 hours in a glass jar or plastic container.

If uniformly sized mushrooms are used, a cocktail pick may be inserted for use as appetizers. Or simply serve as a side dish.

Submitted by: CM