Categories: Salads, Vegetables, Vegetarian 
      Yield: 4 servings 
  
      1 lb Small mushrooms, cleaned 
      3 tb Olive oil 
      2 tb Lemon juice 
    1/2 ts Salt 
    1/2 ts Thyme 
      2 md Garlic cloves, chopped 
           Black pepper 
      2 tb Parsley 
  
  Slice mushroom stems, leave the caps whole.  Place in a pot with a small 
  amount of water & cook gently for 15 minutes.  Reserve the stock for soups. 
  Combine the remaining ingredients.  Place mushrooms in the marinade & let 
  sit for at least 2 hours, either in the fridge or at room temperature, 
  stirring ocassionally. 
   
  Adapted from Mollie Katzen, "Moosewood Cookbook"