Marinated Mushrooms

1 lb white button mushrooms, washed and stems removed

6 cloves garlic, minced

2 Tbsp Dijon mustard

1/2 c fresh rosemary leaves

1/2 c Italian parsley leaves

1/2 tsp salt

1 tsp freshly ground black pepper

1 cup olive oil

1/2 cup balsamic vinegar

Halve or quarter the mushrooms if needed, depending on size.  Combine the garlic, mustard, rosemary, parsley, salt, and pepper in a food processor until smooth in consistency (You may need to add a little of the olive oil to get it to blend evenly).  Transfer to a medium bowl and whisk together with the olive oil and vinegar, until you have a thick dressing.  Toss the mushrooms in the dressing until well coated.  Cover and refrigerate overnight. Serve chilled or at room temp.

I obviously scaled the recipe down some because I did not need a lb of marinated mushrooms.  These were pretty good.  The marinade can also be used for dipping bread as well.  I loved the addition of Dijon mustard.