Marinated Mushrooms

These little beauties were an excellent addition to my antipasto platter this weekend. 

3 tablespoons lemon juice

2 tablespoons chopped fresh parsley
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon black pepper
1/2 cup extra-virgin olive oil
1/2 pound small or medium fresh mushrooms, stems removed

Combine lemon juice, parsley, garlic, salt, tarragon and pepper in medium bowl. Add oil; whisk until well blended. Add mushrooms; stir to coat. Marinate, covered, in refrigerator 4 hours or overnight, stirring occasionally.

Drain mushrooms; reserve marinade for dressing.