Cheese boards are really popular these days & this recipe is perfect for any cheese board or antipasto tray that you want to put together!

Ingredients:

• 3 T. fresh lemon juice (or just lemon juice)
• 2 T. fresh organic parsley, chopped (or 1 T. organic dried parsley)
• 1/2 tsp. sea salt
• 1/4 tsp. dried organic tarragon, crumbled
• 1/8 tsp. freshly ground black pepper
• 1/2 c. organic extra virgin olive oil
• 1 large organic garlic clove, finely chopped
• 1/2 lb. small organic fresh button mushrooms

Instructions:

1. In a medium-sized bowl, combine the lemon juice, parsley, tarragon, sea salt & freshly ground black pepper (to taste). Whisking continuously.
2. Add oil in a slow, steady stream.
3. Continue whisking until oil is thoroughly blended.
4. Add garlic & stir.
5. Break stems off of the mushrooms. Wipe the caps clean with a damp kitchen towel & cut caps into thin slices. Add to marinade & mix well.
6. Cover & refrigerate overnight.