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Pickled Mushrooms


      1/3 c. red wine vinegar
      1/3 c. salad oil
      1 sm. onion, thinly sliced & separated in rings
      1 tsp. salt
      2 tsp. dried parsley flakes
      1 tsp. prepared mustard
      1 tbsp. brown sugar
      2 (6 oz.) cans mushroom crowns, drained


    Simmer all ingredients together for 5 to 6 minutes.
    Chill in a covered bowl several hours, stirring occasionally. Drain. Makes about 2 cups of mushrooms.

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