|Olive oil||2⁄3 Cup (10.67 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Grated lemon rind||1 Tablespoon|
In a small bowl, combine olive oil, tarragon vinegar and white wine.
Add a crushed garlic clove and grated lemon rind.
Whisk the mixture until well blended.
Pour the marinade over mushrooms and chill for 1 hour or until they are wilted.
Toss them gently several times.
Sprinkle mushrooms with chopped parsley.
Serve with thin slices of buttered dark bread.