1 lb. sm. whole fresh mushrooms
3 tbsp. oil
1 tbsp. sugar, heaping
Dash ground pepper
1 tbsp. parsley
4 tbsp. wine vinegar
1/2 tsp. salt
1/2 tsp. oregano
1 clove garlic, crushed

Wash mushrooms and cook in small amount of boiling water for 5-10 minutes. Drain. Mix the ingredients thoroughly and pour over the mushrooms. Marinate in refrigerator several hours. Leftover marinade is very good to pickle artichoke hearts, cauliflower, green beans or garbanzo beans, adding a little chopped onion.