|Onion||1 Small, thinly sliced and separated into rings|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Snipped parsley||2 Tablespoon|
|Garlic clove||1 Small, minced|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Freshly ground pepper||1 Dash|
|Whole mushrooms/Two 8-ounce cans whole mushrooms, drained||10 Ounce, drained (Small Fresh Pieces, 4 Cups)|
In saucepan combine onion, wine, vinegar, salad oil, pars ley, garlic, bay leaf, salt, thyme, and pepper; bring to boiling.
Add fresh or canned mushrooms and return to boiling.
Simmer, uncovered, for 10 minutes.
Transfer to covered container; chill at least 24 hours before serving.
Store in refrigerator up to 2 weeks.