Marinated Mushroom Caps

• 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 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (You can omit 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.

mushroom, white wine vinegar, vegetable oil, green onions, salt, dry mustard, basil, black pepper, cayenne pepper

Taken from www.food.com/recipe/marinated-mushroom-caps-89868 (may not work)