Ingredients

2 lbs. small super fresh white mushrooms
1 tsp. salt
2/3 cup oil
1 clove garlic (crushed)
1 Tbls. capers with juice
1 3oz. jar pimento stuffed green olives (sliced thin)
1 small can pitted black olives (sliced thin)
2 Tbls. lemon juice
1/2 cup celery (sliced thin)
1 Tbls. wine vinegar

Instructions

Cook mushrooms in 1 tsp salt 10 minutes on med-high (starting in cold water to cover.)
Drain well and dump into a large Ziploc® bag.
Add rest of ingredients and chill well. (Best overnight)

Serve in pretty serving bowl with toothpicks.