3/4 c. olive oil, light virgin
1 1/2 lb. button mushrooms
10 oz. jar pearl onions
3 garlic cloves, crushed
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. fennel seeds
1/2 c. red pepper, sliced
2/3 c. wine vinegar

Saute button mushrooms in olive oil for 5 minutes; add pearl onions, crushed garlic, salt, pepper, dried basil and fennel seeds. Saute 1 more minute. Remove from heat and add red pepper and wine vinegar. Refrigerate overnight.