2 or 3 lb. fresh mushrooms
2/3 c. red wine vinegar
1/2 c. olive oil
2 lg. cloves garlic, sliced OR 3 tbsp. minced garlic
2 tsp. salt
1/4 c. chopped fresh parsley OR 3 tbsp. parsley flakes
1 tbsp. Dijon mustard ("Old Style" or "Country Style")
2 tbsp. brown sugar

Wipe or wash mushrooms to remove any soil. Heat in large pan (6 to 8 quart) wine, vinegar, olive oil, garlic, salt, parsley, mustard and sugar. Bring to a boil. Add mushrooms. Cover pan, reduce heat and simmer 15 minutes. Allow to cool in liquid. refrigerate several hours, stirring occasionally. When serving, remove mushrooms from liquid with a slotted spoon.