Pickled Mushrooms




 

Yield: 2 Cups

 

1\3 Cup Red Wine Vinger

1\3 Cup Salad Oil

1 Small Onion,Thinly Sliced (And Sperated Into Rings)

1 Tsp Salt

 2 Tsp Dried Parsley Flakes

1 Tsp Prepared Mustard

1 Tbsp Brown Sugar

 

In A Small Saucepan Combime All Ingredients. Bring To A Boil. Add 2 6oz Cans Mushroom Crowns, Drained; Simmer 5 To 6 Minutes. Chill In A Covered Bowl Several Hours, Stirring Occasionally. Drain.