1/2 kg (1 lb) Small button mushrooms, stalks removed
for the marinade
1 tsp Salt
1/2 tsp Black peppercorns, coarsely crushed
1 tsp Dried dill
4 Tbs Tarragon vinegar
1 Tbs Lemon juice
50 ml (2 fl oz) 1/4 cup Olive oil
1. Combine all the marinade ingredients in a shallow bowl.
2. Stir in the mushrooms and baste them with the liquid.
3. Cover the dish and set aside in a cool place to marinate for 2 hours, basting frequently.
4. Drain off and discard the marinade and pile the mushrooms on a serving dish. Serve at once.