Herb Marinated Mushrooms

• 1 12 cups water
• 1 cup cider vinegar
• 12 cup salad oil
• 1 garlic clove, minced
• 1 tablespoon salt
• 12 teaspoon whole black peppercorn
• 12 teaspoon dried thyme
• 12 teaspoon dried oregano
• 12 teaspoon dried chervil
• 1 bay leaf, crushed
• 2 tablespoons fresh parsley, chopped
• 2 lbs button mushrooms, whole
• 1 bell pepper, cut into rings
• 12 red onion, thinly sliced
• 2 (9 ounce) cans artichoke hearts, drained (optional)
• 2 cups cherry tomatoes (optional)
• 8 -16 butter lettuce leaves (if serving as a salad)

1. Wash vegetables and prepare as directed.
2. Combine water, vinegar, oil and all herbs and seasonings.
3. Whisk to combine well and pour over vegetables.
4. Cover and refrigerate overnight.
5. Before serving, drain most of marinade.
6. If serving as a salad, place a butter lettuce leaf or two on a plate and spoon mushrooms onto lettuce.
7. If serving as an appetizer, serve with party toothpicks.

water, cider vinegar, salad oil, garlic, salt, black peppercorn, thyme, oregano, chervil, bay leaf, fresh parsley, button mushrooms, bell pepper, red onion, hearts, cherry tomatoes, butter

Taken from www.food.com/recipe/herb-marinated-mushrooms-225011 (may not work)