Ingredients

1 cup vegetable oil
2 teaspoons salt
2 1/2 teaspoons dry basil
2 1/2 teaspoons Dijon mustard
1/2 teaspoon pepper
1/2 teaspoon paprika
5 tablespoons white wine vinegar
4 teaspoons lemon juice
2 pounds fresh mushrooms, sliced
1 1/2 cups thinly sliced green onions (green tops included)
1 quart cherry tomatoes, washed and stems removed

Directions

In large bowl suitable for marinating, combine oil, salt, basil, mustard, pepper, paprika, vinegar and lemon juice. Beat with a fork until well-blended. Mix in mushrooms and green onions. Cover and marinate at room temperature, stirring occasionally, about an hour or until serving time. Prior to serving, fold in tomatoes.