2 lb Fresh mushrooms
1/4 c Lemon juice
1/2 c Cider vinegar
1/4 c Water
2 tb Onion; finely chopped
2 tb Garlic; minced
1 tb Fresh parsley; chopped
1/2 ts Salt
1/2 ts Sugar
1/8 ts Dried oregano
1/8 ts Black pepper
Cover mushrooms with water in a large Dutch oven; add lemon juice,
mixing well. Bring to a boil, and simmer one minute; drain. Combine
remaining ingredients, mix well. Pour over mushrooms and toss
lightly. Place mushrooms in a shallow container, cover, and
refrigerate 24 hours.
