Ingredients
2 cups small fresh mushrooms3 tablespoons rice vinegar2 tablespoons olive oil1/2 teaspoon dried basil1/2 teaspoon dried marjoram1/2 teaspoon mustard seed1/4 teaspoon onion salt
Preparation
Place the mushrooms in a bowl. In another bowl, whisk the remaining ingredients. Pour over mushrooms and toss to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard marinade before serving.
