Ingredients

1 1/2 pounds small mushrooms, rinsed and dried, trim stem end
1/2 onion, thinly sliced
1/2 cup lemon juice or red wine vinegar
1/4 cup water
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons minced fresh parsley
2 tablespoons Dijon mustard
1 teaspoon oregano
1 teaspoon tarragon
1/4 teaspoon salt
Freshly ground pepper to taste

Place mushrooms and onions in a small bowl. Combine remaining ingredients and mix thoroughly. Pour over mushrooms, tossing gently to coat. Cover bowl and refrigerate overnight, stirring occasionally. Serve with toothpicks or cocktail picks. Serves 8.

Directions

Variation: Add 2 cups lightly steamed broccoli florets or 1 package frozen artichoke hearts, cooked and drained.