2 jars green olives
2 can black olives
1 lb. mushrooms, uncooked
Clove of garlic
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. vinegar
1/4 c. oil
Oregano

Wash mushrooms and slice, then par boil until soft. Slice green and black olives; put aside. Rub a glass bowl with one clove of garlic, then mince clove and put into bowl. Mix mushrooms, green and black olive slices, add green pepper and chopped onion. Pour vinegar and oil over then stir. Sprinkle with oregano to taste. (Vinegar and oil amounts can be increased to taste.) Make this salad a day or two before and let marinate. Stir occasionally.