*May use 3 cups fresh mushrooms, peeled, stems removed, cooked one minute, and drained.
Simmer all except mushrooms for five minutes. Drain mushrooms and add to marinade. Store in refrigerator at least 24 hours and as long as 2 weeks. Remove from refrigerator at least 1 hour before serving; they are best at room temperature. Serve in bowl with toothpicks. You may add canned artichokes to marinade for a variation.
