Marinated Mushrooms

• 3 cup small white/closed cup mushrooms, sliced
• 1 tbsp white distilled malt vinegar or cider vinegar
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1 few dashes of Worcestershire sauce
• 1 tbsp tomato paste/puree
• 1 1/2 tsp dried mixed herbs
• 1 tbsp cold water
• 1/2 small onion, shredded/grated
• 1 small garlic clove, crushed

1. Place all of the ingredients, except the mushrooms, into a clean quart jar and shake well.
2. Put the mushrooms in the jar, pushing them down to get them all in.
3. Replace the lid.
4. Shake the jar to start breaking down the mushrooms.
5. Refrigerate the mushrooms for 24-36 hours, giving the jar a good shake every now and then (I did this every time I went to the fridge for anything)
6. Serve chilled with crusty French bread or warm pittas.

small whiteclosed cup mushrooms, white, lemon juice, extra virgin olive oil, worcestershire sauce, tomato, mixed herbs, water, onion, garlic

Taken from cookpad.com/us/recipes/347316-marinated-mushrooms (may not work)