1 lb. sm. whole mushroom caps

MARINADE:

3/4 c. salad oil
3/4 c. red wine vinegar
1/4 c. finely chopped onion
1/4 c. finely chopped parsley
2 cloves garlic, crushed
1 tsp. salt
1 tsp. sugar

Add mushrooms to marinade. Cover and refrigerate minimum 24 hours. Serve over Boston lettuce leaves or Romaine.