• 1 stalk Brussels sprouts
• 1 Lb. small mushrooms
• 1/4 cup olive oil
• 1/2 cup lemon juice
• 1 cup water
• 1 tsp. salt
• 1/4 tsp. Pepper
• 2 cloves garlic, sliced
• 1 bay leaf
• 1/2 tsp. Oregano
• 1/2 tsp. Basil
• 1/2 tsp. thyme

Trim and wash Brussels sprouts and steam until just tender.  Cool slightly and put in bowl with cleaned mushroom caps.  Bring remaining ingredients to a boil in a sauce pan.  Pour over sprouts and mushrooms.  Once the marinade is slightly cooled, refrigerate for at least two hours.  Remove from refrigerator at least 30 minutes prior to serving.