2/3c. oil
1/3c. wine vinegar
1 tblsp. lemon juice
1 tblsp, chopped chives
1 tblsp. salt
1 tsp. tarragon leaves
1 tsp. ground black pepper
2 cloves minced garlic
3 (6oz) cans small, whole mushrooms

Mix all ingredients except mushrooms in a quart jar that can be sealed tightly. Add mushrooms then refrigerate. Marinade will become milky. Shake well to mix. Let mixture stand at least 24 hours before serving, turning jar upside down several times to marinade well. To serve, drain liquid from mushrooms and serve with cocktail forks or toothpicks..