1 pound tiny raw mushrooms
1/2 cup red wine vinegar
3 tablespoons olive oil
3 cloves garlic, thinly sliced
1 teaspoon paprika
1/4 teaspoon each oregano and thyme

Trim stems of mushrooms by cutting across at the bottom of the cap rather than removing the complete stem. Combine vinegar, oil, and remaining ingredients.

Shake well and pour over mushrooms. Refrigerate overnight, until ready to serve with wooden salad picks.

Makes about 3 dozen.