• 2/3 cup olive oil
• ½ cup water
• juice of 2 lemons
• 3 bay leaves
• 3 garlic cloves, peeled
• 5 black peppercorns
• 1 teaspoon salt
• 1 pound small fresh mushrooms (about 20)

Bring everything but the mushrooms to a boil in a large, heavy saucepan. Simmer for 10 minutes. Strain carefully and put the broth back in the pan.

Wash the mushrooms and chop off the base of the stems but do not slice. Simmer them in the broth for 5 to 10 minutes, or until tender, and let them cool in the marinade. Cover and refrigerate for 1 to 2 days.

Serve chilled or at room temperature.