Total Calories: 263
In a small saucepan mix oil, celery, lemon juice, vinegar, peppercorns, garlic, bay leaf, coriander, salt, rosemary, thyme, sage and fennel. Bring to a boil over high heat reduce heat to low and simmer, stirring occasionally, for 5 minutes.
Place mushrooms in a large bowl. Pour marinade over mushrooms let stand for 15 to 20 minutes, stirring occasionally. Drain and place in a serving dish. Serve with wooden picks.
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