1 lb. mushrooms, fresh and clean
1 clove garlic, peeled and crushed
1/2 c. red wine vinegar
1/2 c. water
1/4 c. olive oil (first pressing)
1/4 c. vegetable oil
1 bay leaf, whole
1/4 tsp. thyme, dried
1/4 tsp. onion powder (or a few drops onion juice)
1 tsp. salt
6 peppercorns (optional)
2 tbsp. parsley for garnish

Wash and dry mushrooms and set aside. Put remaining ingredients in saucepan and bring to boil. Reduce heat and simmer 5 minutes. Add mushrooms, simmer 10 minutes more and set aside to cool.

To store, put mushrooms with liquid in a covered jar and put in the refrigerator. To serve, drain mushrooms and place on dish and garnish with parsley.