Categories: Appetizers 
      Yield: 6 servings 
  
      1 lb Firm medium-sized mushrooms 
      8    Cloves garlic; crushed 
           -(4 tsp) 
    3/4 c  Olive oil 
      6 tb Lemon juice 
      1 ts Salt 
    1/2 ts Freshly ground black pepper 
      1 ts Dijon mustard 
      3 tb Fresh tarragon; finely 
           -chopped 
           Or 
      1 tb Dried tarragon 
  
  Remove the stems of the mushrooms.  Wipe mushrooms with a damp paper 
  towel.  In a medium-sized bowl, combine the remaining ingredients. 
  Beat well with a wire whisk.  Add the mushrooms and stir to coat 
  them with the marinade.  Let stand at room temperature for 3 hours 
  or cover and refrigerate for 1 of 2 days.  When ready to serve, 
  bring the mushrooms to room temperature, drain off the marinade, and 
  put a toothpick into each mushroom.  Serve on a platter with a 
  cluster of cherry tomatoes and pitted ripe olives in the center. 
  Makes about 6 servings.  Source:  Just for Starters Cookbook by 
  Gloria Edwinn.