This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1 lb Firm medium-sized mushrooms
8 Cloves garlic; crushed (
4 tsp) 3/4 c Olive oil
6 tb Lemon juice
1 ts Salt
1/2 ts Freshly ground black pepper
1 ts Dijon mustard
3 tb Fresh tarragon; finely chopped Or
1 tb Dried tarragon
Remove the stems of the mushrooms. Wipe mushrooms with a damp paper towel. In a medium-sized bowl, combine the remaining ingredients. Beat well with a wire whisk. Add the mushrooms and stir to coat them with the marinade. Let stand at room temperature for 3 hours or cover and refrigerate for 1 of 2 days. When ready to serve, bring the mushrooms to room temperature, drain off the marinade, and put a toothpick into each mushroom.
Serve on a platter with a cluster of cherry tomatoes and pitted ripe olives in the center.
Makes about 6 servings.
From: Just for Starters Cookbook by Gloria Edwinn.