1/3 c. wine vinegar
2/3 c. olive oil
3 tsp. green onion tops
1 tsp. tarragon
1 clove minced garlic
1/2 tsp. salt
1/2 tsp. sugar
2 shakes black pepper
1 tbsp. lemon juice
1 sm. jar sliced pimiento
Fresh minced or dried parsley
2 (8 oz.) cans or jars button mushrooms, drained well

Place marinade ingredients in blender and mix (can be mixed in bowl). Pour over cleaned mushrooms and marinate overnight in refrigerator. Serve along with sharp Cheddar cheese or crackers. Serves 8-12.

Fresh mushrooms can be used - double or triple the recipe for the marinade.