Marinated Mushrooms

Every zakuska table should offer at least one mushroom dish. This recipe is particularly well suited for the champignons one regularly buys at the grocery, since the marinade lends great flavor to the mild mushrooms. Although they may be eaten after only a 12-hour rest in the refrigerator, they taste best when allowed to soak for a full week. Any leftover marinade may be used as a rich dipping sauce for thick chunks of black bread.