1 lb. med. size fresh mushrooms
2 tsp. chopped parsley
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
2 tbsp. grated onion and juice
1 clove garlic, pressed
1/3 c. chopped pimento stuffed olives
1 tsp. sugar
1/4 c. salad oil
1/4 c. white wine vinegar

Wash and dry mushrooms. Slice stems lengthwise leaving stem on mushroom. In large saucepan, combine mushrooms with 2 cups water. Bring to boil, reduce heat and simmer 5 minutes until almost tender. Drain and arrange in large shallow baking dish. Combine all ingredients, mix well. Pour over mushrooms. Refrigerate covered for 12 hours.