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1/4 cup fresh lemon juice
2 teaspoons salt
2 teaspoons minced garlic
1 teaspoon freshly grated black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup extra virgin olive oil
2 pounds white button mushrooms, wiped clean, stemmed and quartered
Whisk together the lemon juice, salt, garlic, pepper, basil, and oregano in a small mixing bowl. Gradually add the olive oil, whisking constantly. Put the mushrooms in a large bowl and pour in the marinade. Toss to coat evenly. Cover and refrigerate for at least 24 hours. Allow to come to room temperature before serving.
Makes 6 to 8 servings, 1 quart
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