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Next to these, the jarred marinaded mushrooms from the grocery stand as pale ghosts. This recipe is sufficient to fill a 14 ounce jar, but feel free to double or tripple it.

1. Clean MUSHROOMS as needed. Trim stems flush with bottoms, put them in a nonreactive bowl, sprinkle LEMON JUICE over and tumble them to coat well. Set aside for about 15 minutes tumbling a couple times.
2. Place the Mushrooms in a stainless or enameled saucepan and pour in enough Water so they just start to float upward (they will sink down as they cook). Bring to a boil, add SALT, cover and let simmer for about 10 minutes stirring once.
3. Fish out the Mushrooms with a slotted spoon and chill with cold running water. Set aside.
4. Let any debris in the pot sink to the bottom, then pour off into a measuring cup 2/3 cup of the liquid - discard the rest and clean the saucepan.
5. Put the 2/3 cup of liquid back in the clean sauce pan, add BAY LEAVES, PEPPERCORNS, TARAGON, VINEGAR and SUGAR. Bring to a boil and simmer covered for about 5 minutes, then let cool
6. Slice GARLIC thin, chop DILL quite coarse including the stems.
7. Pack Mushrooms in a jar that just fits, interlaced with the Dill and Garlic. Pour in the Liquid which should just cover, then top with a tablespoon of OLIVE OIL to seal. Refrigerate overnight (see Note-3).