Marinated Mushrooms

These mushrooms are cooked and marinated in a vinegar and oil mixture that is seasoned with mustard and parsley.

Ingredients:

• 1 lb fresh mushrooms, (the smaller the better) or canned whole mushrooms, drained
• 1/3 cup red wine vinegar
• 1/3 cup vegetable or olive oil
• 1 medium onion, sliced very thinly
• 1 tsp. salt
• 2 tsp. dried parsley flakes
• 1 tsp. dry mustard
• 1 T. brown sugar

Directions:

* Clean mushrooms, trimming the end of each stem. Leave the mushrooms whole. * In a saucepan, mix the remaining ingredients and bring to a boil. * Add mushrooms and simmer 5-6 minutes or until the mushrooms appear darker in color. * Remove and let cool. Then chill in a covered bowl, stirring occasionally. * Drain and serve.

Number of Servings: 6-8

Notes from the Cook: Easy pickling tidbit: Put slivers of celery, carrots or red/green peppers into a jar of the leftover pickle juice. Bring just to boiling. Cool. Refrigerate a few days before serving.