Easy Herb Mushrooms

• 1 12-2 lbs mushrooms, rinsed and trimmed
• 2 cups water
• 12 cup vegetable oil or 12 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
• 12 teaspoon sage
• 1 teaspoon thyme
• 12 bay leaf
• 10 -12 black peppercorns (or a blend)
• 34 teaspoon salt

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.
8. Remove what you need with a slotted spoon.
9. The rest will be fine in the refrigerator for up to a month.

mushrooms, water, vegetable oil, lemon juice, white vinegar, stalk celery, garlic, rosemary, sage, thyme, bay leaf, black, salt

Taken from www.food.com/recipe/easy-herb-mushrooms-302140 (may not work)