• 1/2 cup olive oil
• 1/2 cup vinegar
• Juice of one lemon
• 2 Tbs. sugar (or substitute 2 pkgs Equal)
• 1 tsp. pickle liquid
• 2 tsp. fresh minced oregano (or 1 tsp. dried)
• 1/3 cup chopped red sweet pepper (or green, if red is not available)
• 1 clove garlic, crushed and minced
• 2 8 oz. packages white mushrooms (quarter the large ones, leave button caps whole)

Directions

Combine all ingredients except the mushrooms in a large mixing bowl and blend thoroughly.

Add mushrooms and toss till mushrooms are coated. Store covered in the refrigerator overnight. Ziploc poly bags are great for storing, as well as a large jar.

Serve on a bed of lettuce as a marinated mushroom salad, or as you want for an appetizer or snack.

Enjoy!