1 lb. mushrooms
1/4 c. olive oil
1/2 c. corn oil
1/4 c. wine vinegar
2 bay leaves
1 tsp. chervil
1/2 tsp. oregano
1 tbsp. parsley, dried
1 tbsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
2 tbsp. dry wine

Place all ingredients, except mushrooms and wine, in a large pot. Bring to a boil. Add whole mushrooms (don't peel). Shake the pot and stir the liquid to be sure all mushrooms are moistened. Cover and cook over moderate heat for 5 minutes. Rinse a quart glass jar with very hot water and let it drain. Spoon the mushrooms into the jar with a slotted spoon and let cool for 1/2 hour, uncovered. Let the marinade cool. Pour over mushrooms, add wine. Cover and refrigerate. Will keep for 2 weeks in refrigerator.