1 lg. chopped onion
2 stalks celery
1 tsp. parsley flakes
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. oregano
1/2 jar (8 oz.) stuffed olives, cut in half
3 lbs. mushrooms, sliced
Vinegar and oil

Cook mushrooms with 1 cup water and 1 teaspoon salt. Squeeze juice of 1/2 lemon over mushrooms. Bring to full boil and turn off heat. Drain and cool. Add above to mushrooms. Make mixture of 1/4 cup vinegar and 1/2 cup oil. Mix all together and refrigerate.