1 lb. fresh mushrooms
Boston lettuce leaves

MARINADE:

3/4 c. olive oil
6 tbsp. tarragon vinegar
3 cloves garlic, crushed
1/4 c. green onions, chopped
1 tsp. salt

Wash mushroom caps. Dry well. Combine all the marinade ingredients. Toss in mushrooms, coating well with marinade. Refrigerate, at least 1 1/2 hours.

To serve: Arrange lettuce on platter or in bowl. Mound mushrooms in center. Pour marinade over all.