This is another one of those recipes that has been around for as long as I can remember. My mom's been making it since I was a kid.
I don't do the mushroom thing, but everyone talks about how good they are, so I'll take their word for it. The marinade is yummy and I'll tear it up with a chunk of bread - or put it on my salad, but I'll let you scarf down the mushrooms.
You serve these up raw after they've marinated, but I think they'd be yummy skewered and thrown on the BBQ. However you eat 'em, you can thank my mom for the recipe.
Here it is, with my notes:
1 pound button mushrooms
3/4 C oil (olive or veggie, whichever you prefer - half and half is good too)
1/3 C red wine vinegar (you can also play around with this - I've added some balsamic before)
2 Tbsp lemon juice (fresh or bottled)
3 Tbsp chopped chives or green onions (I usually leave this out for The Dad)
1 tsp dried tarragon
1 small clove minced garlic
1 tsp salt
1/2 tsp sugar
Feel free to play around with the herbs. If I have fresh, I use 'em. This time I used fresh tarragon, dill and basil.
You can leave your mushrooms whole, or if they're really big, halve or quarter them.
Put them in a ziplock bag or a container with a lid.
In a bowl, mix together all the marinade ingredients.
Dump the marinade over the mushrooms and give 'em a mix to coat everyone.
Stick 'em in the fridge until you're ready to serve 'em up.
Poke your head in every once in awhile and give them a shake.
Mine went overnight this time.
Drain off the excess marinade and put them in a serving bowl.