Here's a version I developed about ten years ago. We enjoy it.



Marinated Mushrooms

Recipe By :Gabrielle Brown
Serving Size : 8 Preparation Time :25:00

1 1/2 pounds mushrooms, whole -- small
3 cups water
1 cup white vinegar
1 tablespoon salt
3/4 cup extra virgin olive oil
1/4 cup white wine vinegar
2 garlic cloves -- split in half
1 teaspoon salt
1/2 teaspoon ground pepper
2 tablespoons italian parsley -- minced

Cut stems off mushrooms and reserve for another use. In a medium
saucepan, bring water and distilled white vinegar to a boil, then add 1
tablespoon salt. Drop small batches (2 - 3 handfuls) of mushrooms into
the water. When water returns to a boil, cook mushrooms 45 seconds to 1
minute, then remove to a strainer. Repeat until all the mushrooms are
done. Put a plate on the strainer with a weight on top to force out
excess liquid and let drain for half an hour. Mix olive oil, wine
vinegar, garlic, salt, and pepper in a ziplock type bag large enough to
hold all the mushrooms. Add mushrooms, squish it all around to mix, seal,
and toss in the refrigerator at least overnight or up to one week. Turn
occasionally so that all the mushrooms get marinated. Serve at room
temperature with a parsley garnish.



My inspiration for this recipe was a similar one I found in "Italian
Family
Cooking", by Anne Casale. A really good cookbook, by the way.



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