2 lb. sm. fresh mushrooms
2/3 c. wine vinegar
1/2 c. oil
2 lg. cloves garlic, crushed
2 tsp. salt
1/2 c. chopped fresh parsley
1 tbsp. Dijon mustard
2 tbsp. brown sugar

Wipe mushrooms to remove any soil. Heat vinegar, oil, garlic, salt, parsley, mustard and sugar to the boil. Add mushrooms. Simmer 15 minutes. Allow to cool, then refrigerate several hours, stirring occasionally. Drain and serve with cocktail picks.