by Daniel Rogov
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.
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.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.