Pickled Mushrooms

1/3 cup red wine vinegar
1/3 cup salad oil
1 sm. onion, thinly sliced &
separated in rings
1 tsp. salt
2 tsp. dried parsley flakes
1 tsp. prepared mustard
1 Tbsp. brown sugar
2 (6 oz.) cans mushroom crowns, drained

Simmer 5 to 6 minutes. Chill in a covered bowl several hours, stirring
occasionally. Drain. Makes 2 cups or about mushrooms.


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