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Pickled mushrooms (roberta krieger)

Yield: 4 Servings

Ingredients:

• 1 lb Sm fresh mushrooms
• 1/4 c Oil
• 3 tb Lemon Juice
• 1 Clove garlic halved
• 1/2 ts Salt pn Pepper pn Oregano
• 2 Bay leaves

Instructions:

Remove stems from mushrooms. Wipe caps dry with paper towels. Place caps in jar. Combine remaining ingredients in saucepan. Heat & pour over mushrooms. When cool cover and REFRIGERATE FOR AT LEAST 2 DAYS. Shake occasionally (gently). Pour off any liquid and serve with toothpicks. From "The Joy of Israel" by R. Friesem The Homestead BBS (615) 385-9421

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