Easy Herb Mushrooms

A great recipe my mother developed years ago and one I still use for summer grill-outs; as part of an Antipasto plate; or, as one of a group of hors d'oeuvre. They are marinated mushrooms with a nice tangy flavor. They are best prepared a day or two ahead (though can be prepared 3-4 hours ahead of time - just not as much flavor is absorbed).

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 1 1⁄2-2  lbs mushrooms, rinsed and trimmed
• 2  cups water
• 1⁄2 cup  vegetable oil or 1⁄2 cup olive oil
• 2  tablespoons lemon juice
• 2  tablespoons white vinegar
• 1  stalk celery, washed and cut into large pieces
• 2  garlic cloves, peeled and pierced
• 1  teaspoon rosemary
• 1⁄2 teaspoon sage
• 1  teaspoon thyme
• 1⁄2 bay leaf
• 10 -12  black peppercorns (or a blend)
• 3⁄4 teaspoon salt

Directions

1. Combine all ingredients in a 2-quart saucepan.
2. Over medium heat, bring to a boil.
3. Reduce heat and simmer for 5 minutes.
4. Remove from heat and let cool.
5. Once cool, pour in a bowl and refrigerate overnight.
6. Drain well and serve.
7. NOTE: If you don't want to use all of them at one time; put them in a plastic container with a lid. Remove what you need with a slotted spoon. The rest will be fine in the refrigerator for up to a month.