Ingredients
- 160 gr firm sized mushrooms
- 180 ml olive oil
- 90 ml lemon juice
- 20 gr tarragon (dried)
- 5 ml dijon mustard
- 3 gr salt
- 1 gr black pepper (freshly ground)
Remove the stems of the mushrooms. Wipe mushrooms with a damp paper towel. In a medium-sized bowl, combine the remaining ingredients. Beat well with a wire whisk. Add the mushrooms and stir to coat them with the marinade. Let stand at room temperature for 3 hours or cover and refrigerate for 1 of 2 days. When ready to serve, bring the mushrooms to room temperature, drain off the marinade, and put a toothpick into each mushroom. Serve on a platter with a cluster of cherry tomatoes and pitted ripe olives in the center. Makes about 6 servings.