Marinated Mushroom Caps

• 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

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

white mushroom, olive oil, freshly squeezed lemon juice, shallots, cracked black, bay leaf, salt, parsley

Taken from www.foodnetwork.com/recipes/marinated-mushroom-caps-recipe2.html (may not work)