Ingredients
2 pounds medium button mushrooms
3 cups distilled white vinegar
3 cups water
1 tablespoon extra virgin olive oil
3 cloves garlic (chopped finely)
1 tablespoon dired oregano
1/4 tablespoon coarsely ground black pepper
1/4 tablespoon salt (optional)
Preparation
Clean the mushrooms with a damp paper towel (do not submerge in water as mushrooms will become water logged). Heat vinegar and water to boiling in a large saucepan. Add mushrooms and cook 3 minutes sirring constantly and keeping the mushrooms submerged in the liquid. Reserve 1 cup of cooking liquid. Drain the mushrooms and place in a large bowl (something that you have a lid for). Stir in remaining ingredients. Cool slightly uncovered, about 10 minutes, then cover and refrigerate a minimum of 2 hour and preferably overnight.
