1 1/2 lbs. fresh mushrooms
6 tbsp. corn oil
4 tbsp. wine vinegar
1 tsp. oregano
1 tsp. salt substitute
1/4 tsp. freshly ground pepper
1/2 c. onions, chopped
2 tbsp. pimentos, diced
1 lg. clove garlic, minced
Lg. parsley for color

Wash, trim and blanch mushrooms for 2 or 3 minutes. Drain. Combine other ingredients in a wide-mouth jar and shake well. Add mushrooms and refrigerate. Turn jar several times each day. It is ready to be served in 2 days and it will keep for 5 or 6 days.