1 1/2 lbs. fresh mushrooms
1 or 2 (6 oz.) cans drained black olives
1 tbsp. dried parsley or chives
1 tsp. sweet basil
1 bay leaf, crushed
1 lg. clove garlic
1/2 c. red wine vinegar
1/3 - 1/2 c. olive oil
1 tsp. salt

Wash and prepare mushrooms. Boil 1 minute in water to blanch. Then drain.

Combine all ingredients and allow to marinate overnight in the refrigerator.