Slice one pound small fresh mushrooms about 1/4" thick. Steam about 5 minutes.
Drain and let cool
Mix 3 tablespoons olive or salad oil, 1 tablespoon lemon juice, 1 clove garlic (minced or pressed), 1/2 teaspoon salt and 1/4 teaspoon EACH pepper, tarragon, and thyme leaves.
Stir in 1/2 cup sliced green onions and 2 tablespoons chopped parsley. Pour over mushroms.
Cover and chill up to 24 hours.
Makes 3 cups.
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