1 lb. small fresh mushrooms
1/4 c. salad oil
3 tbsps. fresh lemon juice
1 garlic clove, halved
1/2 tsp. salt
1/8 tsp. pepper
2 bay leaves
pinch of oregano
Recipe
Remove the stems from mushrooms. Wipe caps dry with paper towels. Put in a
jar. Combine the other ingredients n a saucepan. Heat; pour over the
mushrooms. Cool. Cover and refrigerate for at least 2 days. Shake now and
then. Pour off any liquid and serve with toothpicks.
Makes 12 servings.