1/4 pt Olive oil
6 tablespoon Water
2 Lemons (the juice)
1 Bay leave
2 Garlic cloves, bruised with Flat of a knife
6 Whole peppercorns
1/2 teaspoon Salt
1 lb Small whole fresh mushrooms
Yield: 1 Pint
Put the olive oil, water, lemon juice, bay leaf, bruised garlic cloves, peppercorns and salt into a medium-sized stainless-steel or enamelled frying pan and bring to a boil over moderate heat. Reduce the heat, cover and simmer for 15 mintues. Strain this marinade through a sieve and return it to the pan; bring to a simmering point over low heat. Drop the mushrooms into the marinade and simmer, turning them over from time to time, for 5 minutes.
Let the mushrooms cool in the marinade. Serve them at room temperature or cold (they keep in the refrigerator for 2 days.) Before serving, lift them out of the marinade with a perforated spoon, draining them carefully, and arrange them on a dish or in a serving bowl.