1/3 c. red wine vinegar
1/3 c. salad oil
1 sm. onion, thinly sliced and separated into rings
1 tsp. salt
2 tsp. dried parsley flakes
1 tsp. prepared mustard
1 tbsp. brown sugar
2 (6 oz.) mushroom crowns, drained

In small saucepan, combine vinegar, salad oil, onion, salt, parsley flakes, mustard and brown sugar. Bring to a boil. Add mushrooms. Simmer 5 to 6 minutes. Chill in a covered bowl several hours, stirring occasionally. Drain and serve. Makes 2 cups.