1 lb. med. sized mushrooms
1/2 tbsp. salt
1 clove slivered garlic
1/2 tsp. oregano or rosemary or marjoram
1 bottle vinegar & oil Italian salad dressing

Trim ends and wipe mushrooms. Clean with damp cloth. Place mushrooms in large saucepan. Cover with water and add salt. Bring to boil and boil 2-3 minutes. Drain and place on paper towel to cool slightly. Pack 1/3 of mushrooms into a clean pint jar. Add 1/2 the garlic slivers and 1/2 the herbs. Add another 1/3 of the mushrooms and the rest of the garlic and herbs. Pack the last 1/3 of the mushrooms in the jar and pat down gently. Fill with Italian dressing, just to cover mushrooms. Screw lid down tightly and refrigerate for 1 week. Good with antipasto or in a green salad.