1/4 c. vinegar
1 tbsp. sugar
1 tsp. dried basil leaves
2 cloves garlic (crushed)
4 med. tomatoes, each cut in 4 slices
Lettuce leaves
1/4 c. olive oil
1/4 c. vegetable oil
1/2 tsp. salt
8 oz. mushrooms (sliced) about 3 c.

Mix vinegar, olive oil, vegetable oil, sugar, basil, salt and garlic in tightly covered container. Pour over mushrooms in glass or plastic bowl. Cover and refrigerate at least 4 hours, but no longer than 24 hours. Arrange tomato slices on lettuce leaves. Spoon mushroom mixture on tomatoes.