Mushrooms a la Grecque

Really these are normally served as an appetizer, but they are heavenly served as a salad on a bed of lettuce. Plus, they can be made ahead. You know I'm all about make-a-head anything.

Mushrooms a la Grecque
3 or 4 nice salads
print recipe

1 pound small whole button mushrooms
1 cup water
1 cup salad oil
Juice of 2 lemons, cut into chunks after juicing
3 tablespoons wine vinegar, red or white
1 stalk of celery, cut into chunks
1 clove garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon ground sage
1/2 teaspoon dried leaf thyme
1 bay leaf
1 teaspoon ground coriander (optional)
8 whole peppercorns
1 teaspoon salt

Do not remove stems from mushrooms but trim off a thin slice from bottom. Wipe mushrooms with damp cloth. Combine all ingredients except mushrooms in a large saucepan and bring to a boil. Add mushrooms and simmer for 4 minutes, stirring several times. Pour into bowl, cover, and marinate overnight in refrigerator. Drain and serve on wooden picks as appetizers or on a bed of lettuce for first course.