1 cup of extra virgin olive oil
3/4 cup of water juice of about 4 lemons
1 bay leaf
4 garlic cloves, bruised with the flat knife
1/2 teaspoon cayenne pepper
1 teaspoon salt
2 pounds small whole fresh mushrooms
Combine the olive oil, water, lemon juice, bay leaf, garlic, cayenne pepper and salt in a 12 inch skillet, heat. Reduce the heat, cover and simmer for 15 minutes. Drop the mushrooms into the marinade and simmer turning them over from time to time for 5 minutes. Let the mushrooms cool in the marinade. Serve them at room temperature or after they have cooled refrigerate them and serve them cold. They will keep in refrigerator at least 2 days. Yields 4 cups