- 1/3 C Olive Oil
- 1/4 C White Balsamic Vinegar
- 1 tsp Dijon Mustard
- 2 Sprigs Fresh Rosemary
- 1 tsp Black Pepper
- 1/2 tsp Ground Coriander Seed
- 1 tsp Garlic, minced
- 2 Pkg Whole Button Mushrooms
Combine all of the ingredients in a gallon-sized storage bag.
Add the mushrooms. Seal the bag, with a little air inside and shake to coat the mushrooms well. Reopen and carefully squeeze out as much air as possible and reseal the bag.
Refrigerate overnight or at least 2 hours. Prepare as desired. I recommend sauteing or grilling!