1 lb. fresh mushrooms or 2 (6-8 oz.) cans sliced mushrooms
3/4 c. salad oil
1/2 c. white vinegar
1/4 c. water or canned mushroom liquid
2 tsp. salt
2 tsp. garlic powder
1/4 tsp. black pepper
1 1/2 c. sliced carrots
1 c. diced green peppers
1/2 c. onion rings
1 (4 oz.) can pimientos, drained & sliced
2 tbsp. basil leaves

Rinse, pat dry and slice fresh mushrooms, or drain canned mushrooms, reserving 1/4 cup of liquid; set aside. In a large saucepan, combine oil, vinegar, water or mushroom liquid, salt, garlic powder and black pepper; bring to a boiling point; add carrots. Return to boiling point. Reduce heat; cover and simmer for 5 minutes. Add reserved mushrooms, green peppers and onions; cover and simmer 3 minutes longer. Add pimientos and basil. Chill at least 1 day before serving. Yield: 5 cups.