|Small mushrooms||1⁄2 Pound|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Tabasco sauce||1⁄2 Teaspoon|
|Crushed tarragon||1 Teaspoon (Leaves)|
Wipe mushrooms with a damp cloth; trim off bottom of stem and cut into halves lengthwise.
Combine remaining ingredients; pour over mushrooms.
Marinate in refrigerator over night.
Drain before serving.