2/3 c. vinegar
2/3 c. oil (part salad oil and part olive oil)
1/4 c. chopped onion
1 or 2 cloves garlic, minced
1 tbsp. sugar
1 tsp. salt
1 to 3 tsp. dried, crushed sweet basil
1 to 3 tsp. dried, crushed oregano
8 oz. or more fresh mushrooms
1 (14 oz.) can artichoke hearts (in water), drained and halved
1 c. pitted ripe olives, halved
1 c. sliced celery
1 (2 oz.) jar sliced pimientos

In saucepan, combine the vinegar, oil, onion, garlic, salt, sugar, basil and oregano. Simmer approximately 5-10 minutes.

Meanwhile, combine mushrooms, artichoke hearts, olives, celery and pimientos. While still hot, pour the oil mixture over and stir gently. Let set until cool, stirring occasionally, then refrigerate overnight.