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. Source: Just for Starters Cookbook by Gloria Edwinn.
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