Serve this as an appetizer, a relish or as part of an antipasto tray.
Sauce: 3TBS fresh lemon juice 2 TBS chopped parsley 1/2 tsp salt 1/4 tsp dried tarragon 1/2 C olive oil 1 large clove crushed garlic Combine all ingredients well with a whisk.
Mushrooms: Break stems off, clean and add to marinade; place in refigerator over night.
