IN SMALL SAUCEPAN COMBINE:

1/3 c. red wine vinegar
1/3 c. salad oil
1 sm. onion, sliced thinly and separate in rings
1 tsp. salt
2 tsp. dried parsley flakes
1 tsp. prepared mustard
1 tbsp. brown sugar

Bring to boil. Add two 6-ounce cans mushroom crowns, drained. Simmer 5 to 6 minutes. Chill in a covered bowl several hours stirring occasionally. Drain and serve. Makes 2 cups.