1 lb Small mushrooms, cleaned

3 tb Olive oil

2 tb Lemon juice

1/2 ts Salt

1/2 ts Thyme

2 md Garlic cloves, chopped

Black pepper 2 tb Parsley

Slice mushroom stems, leave the caps whole. Place in a pot with a small amount of water & cook gently for 15 minutes. Reserve the stock for soups. Combine the remaining ingredients. Place mushrooms in the marinade & let sit for at least 2 hours, either in the fridge or at room temperature, stirring ocassionally. Adapted from Mollie Katzen, "Moosewood Cookbook"