1 lb. fresh mushrooms
1 c. white vinegar
2 c. water
1/2 c. sliced carrots
1/2 c. diced celery
1/2 c. green pepper (cut in strips)
1/2 c. red pepper (cut in strips)
1/3 c. olive oil
3/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
1 tsp. crushed oregano leaves

Rinse mushrooms and pat dry (makes about 5 cups). Combine mushrooms and vinegar in medium saucepan and bring to boil. Reduce heat, simmer covered for 2 minutes. Drain; set aside to cool. In small saucepan bring water to boil. Add carrots and celery; return to boil. Reduce heat and simmer covered for 3 minutes. Add red and green peppers; cover and simmer until all vegetables are tender (about 3 minutes). Drain and set aside to cool. In medium bowl mix olive oil, salt, oregano, garlic powder, and black pepper. Let stand for 12 minutes. Stir in mushrooms, carrots, celery, and peppers; mix well. Cover and refrigerate at least 2 hours before serving.