PICKLED MUSHROOMS (2 to 3 cups)
1 pound small fresh mushrooms
¾ cup olive oil
¼ cup tarragon vinegar
¼ cup finely chopped parsley
1 teaspoon chervil
1 garlic clove, minced
salt and coarsely cracked black pepper
1. Trim away the mushroom stems and use them for another purpose. Drop the mushroom caps into boiling, salted water and simmer, covered for exactly 45 seconds. Drain immediately. Put the mushrooms into a glass jar.
2. Combine the remaining ingredients and blend well with a fork. Pour the marinade over the hot mushrooms, cover and let stand in the refrigerator for 2 days. Use as a relish or as one of the dishes for antipasto or hors d’oeuvre.
from Craig Claiborne, The New York Times Cookbook