lb. button mushrooms, stems trimmed
T. white vinegar
1/2 c. red wine
1/4 c. olive oil
fresh lemon juice
4 hard-cooked egg
Pinch dried thyme
1 small white onion, finely chopped
T. finely chopped pimiento
Boil mushrooms in salted
water with white vinegar for about 10
minutes. Drain and cool. Place in bowl
and add wine vinegar, olive oil, lemon
juice, egg yolks, thyme, onion and
pimiento in order. Toss well, cover and
refrigerate 8 hours or overnight. During
marinating period, toss 2 or 3 times.
Drain excess liquid to serve.
10 to 12.