1 lb Small mushrooms, cleaned 3 tb Olive oil 2 tb Lemon juice 1/2 ts Salt 1/2 ts Thyme 2 md Garlic cloves, chopped Black pepper 2 tb Parsley Slice mushroom stems, leave the caps whole. Place in a pot with a small amount of water & cook gently for 15 minutes. Reserve the stock for soups. Combine the remaining ingredients. Place mushrooms in the marinade & let sit for at least 2 hours, either in the fridge or at room temperature, stirring ocassionally. Adapted from Mollie Katzen, "Moosewood Cookbook"