Marinated Mushrooms

by Daniel Rogov

4 Tbs. olive oil
1 1/2 Tbsp. vinegar or lemon juice
1 clove garlic, chopped finely
1/2 tsp. each salt, black pepper and dry mustard
pinch each paprika and oregano
3 Tbsp. chives, chopped finely
1 1/2 Tbsp. parsley, chopped finely
1 1/2 cup small mushrooms, sliced thinly, with the stems
lettuce leaves for serving

In a small bowl, combine all of the ingredients except the mushrooms and lettuce leaves. Beat these with a wire whisk until smooth.

Add the mushrooms to the bowl and stir gently with a wooden spoon, making sure all the mushroom slices are coated with the marinade. Refrigerate and let marinate for

1-2 hours, stirring occasionally. Remove the mushrooms with a slotted spoon and serve on lettuce leaves.

Serves 6.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.