Recipe

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• 1 -1 1/2 lb mushroom
• 1/3 cup white wine vinegar
• 1/3 cup vegetable oil
• 2 green onions, trimmed and chopped
• 1/2 tsp salt
• 1/2 tsp dry mustard
• 1/2 tsp basil
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (you can om it the cayenne, i add it to everything; i love zip!) (optional)

• 1 Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
• 2 Set aside.
• 3 Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
• 4 Fridge for 4 hours.
• 5 Keep up airtight container.
• 6 *When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.