|Fresh mushrooms||3⁄4 Pound|
|Olive oil||6 Tablespoon|
|White vinegar||3 Tablespoon|
|Oregano leaves||1 Teaspoon|
|Chopped pimento||2 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm)|
Trim stems from mushrooms.
Cover with boiling water; let stand for 1 minute.
Immerse in ice water until completely chilled; drain thoroughly.
Combine oil, vinegar, oregano, salt, sugar and pepper in small bowl; mix well.
Stir in onion, pimento and garlic.
Place alternate layers of mushrooms and vinegar mixture into 1 quart jar, cover.
Serve as appetizer or side dish.
Mushrooms keep for several weeks in refrigerator.
Two 6 or 8-ounce cans whole mushrooms, drained, may be substituted for fresh mushrooms.