MARINADE:

3/4 c. oil
1/4 c. vinegar
1/2 tsp. marjoram
1/2 tsp. salt
1/4 tsp. pepper
Pinch of rosemary
2 cloves garlic
1 onion, sliced thinly

2 lg. cans mushrooms

Combine marinade and 2 large cans of whole mushrooms at room temperature, for 3- 4 hours. For four cans, double everything except vinegar. Add extra oil to cover mushrooms. Serves 8-10 people.