Salad Topper #1, Marinated Mushrooms:
For every 100g crimini or chestnut mushrooms (or any small and spongy mushroom such as button), add 1 Tbsp good balsamic vinegar (regular or white), a teaspoon of olive or other favourite oil, and chopped fresh or dried herbs to taste. I like a mix of basil, thyme and lavender. If the mushrooms are absolutely tiny I keep them whole, otherwise I cut in half or quarters. Stir well and leave to marinate in the fridge 1 hour or more, though the mushrooms will get wrinkly and tough if you leave them much longer than a day. The spare liquid that runs to the bottom I use as salad dressing.
From Miss M , 25 April 2007