Pickled Mushrooms

1/3 C cup red wine vinegar

1/3 C salad oil

1 small onion, thinly sliced and separated into rings

1 (t) teaspoon salt

1 t dried parsley flakes

1 t prepared mustard

1 (T) Tablespoon brown sugar

2 cans mushroom crowns, drained, or 1 lb small fresh white ones with caps intact

Combine marinade ingredients in a saucepan, bring to a boil

Add mushrooms, stir gently and simmer for 5-6 minutes

Chill in a covered bowl several hours or overnight

Told you it was easy!