1 lb. fresh button mushrooms
1/2 clove garlic, chopped
2 bay leaves
1/4 tsp. dried tarragon leaves
1/4 c. white vinegar
1/2 tbsp. lemon juice
1/4 c. chopped onion
2 tbsp. chopped parsley
Dash of pepper
1/2 c. dry white wine
2 tbsp. salad oil

Wash mushrooms in 3 cups cold water and 1/2 tablespoon salt; drain. Combine remaining ingredients and 1/4 teaspoon salt in a large saucepan. Add mushrooms and bring to a boil. Reduce heat and simmer covered 8-10 minutes or until mushrooms are tender. Cool. Refrigerate covered in marinade at least 2 hours or until ready to use. Drain just before serving.