1 lb. mushroom caps, wash and dry
3/4 c. salad oil
3/4 c. red wine vinegar
1/4 c. finely chopped onions
1/4 c. finely chopped parsley
2 cloves garlic, crushed
1 tsp. salt
1 tsp. sugar

Combine and coat well. Chill 1 1/2 hours in refrigerator.