How to Cook Marinated Mushroom Caps

1 pound large fresh mushrooms

Juice of 1 lemon

1 cup tarragon vinegar

1 clove garlic

1 bay leaf

Pinch of thyme

2 shallots, finely diced

Salt and pepper

¼ cup olive oil

1 tablespoon ketchup

1 tablespoon dill weed

Wash mushrooms and remove the stems. Blanch the mushroom caps for five minutes in a little salted water to which the lemon juice has been added. Drain and dry.

Combine the vinegar, garlic, bay leaf, thyme, shallots, salt and pepper. Cook for five minutes. Cool. Remove the garlic clove. Add the oil and ketchup. Immerse the mushroom caps in the mixture and marinate for three hours in the refrigerator.

To serve, drain the mushrooms and place them in a bowl. Sprinkle with dill weed.