Ingredients

• 1 pound small white mushroom caps
• 1 cup olive oil
• 1/2 cup freshly squeezed lemon juice
• 4 shallots, peeled and minced
• 1 teaspoon cracked black peppercorns
• 1 bay leaf
• 1 1/2 teaspoons salt
• Chopped parsley for garnish

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Instructions

1. Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.
2. Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.