1 bottle Heinz wine vinegar
1/4 c. vegetable oil
2 tsp. garlic salt
3/4 tsp. sugar
1 tbsp. basil
2 tsp. coarse ground pepper
1 bay leaf, whole
4 cloves garlic, chopped (can use dried)
2 lg. baskets fresh mushrooms or 3 lg. jars mushroom caps

Heat together all ingredients except mushrooms for about ten minutes. Place drained mushrooms or fresh mushrooms in a bowl that has a lid that will seal. Pour hot liquid over mushrooms and let stand for a few minutes, then put lid on refrigerate. Occasionally turn bowl upside down to be sure all mushrooms are in the marinade. Refrigerate overnight. Will keep for a couple weeks in the refrigerator. To serve, remove from marinade to serving bowl and provide toothpicks for self-service.