Mushroom Salad - Mushroom Sandwich Filling

• 1 lb (.5 kg). fresh button mushrooms
• 2 tsp (10 ml) minced fresh parsley
• 1/4 tsp (1 ml) salt
• 1/8 tsp (1 ml) pepper
• 1/2 tsp (2 ml) dried oregano, crushed
• 2 tbsp (30 ml) grated onion
• 1 clove garlic, pressed
• 1/3 cup (80 ml) chopped green olives
• 1 tsp (5 ml) sugar
• 1/4 cup (60 ml) olive or vegetable oil
• 1/4 cup (60 ml) white wine vinegar

1. Wash and dry mushrooms, slice thinly through the stems.
2. In a large saucepan, combine the mushrooms with 2 cups (475 ml) of water and bring to a boil, then immediately reduce the heat to a simmer for 5 minutes, or until tender.
3. Drain well, (reserve liquid for soups or other recipes if you'd like).
4. Then, place the mushrooms in a large bowl, and add to the bowl, the parsley, salt, pepper, oregano, onion, garlic, green olives, sugar, oil, and vinegar, and blend everything together.
5. Store the mushroom mixture in a tightly sealed container and refrigerate for at least 4 to 6 hours so it becomes thoroughly chilled and the flavors blend, overnight is best.
6. This recipe doubles and triples easily.

fresh button mushrooms, parsley, salt, pepper, oregano, onion, clove garlic, green olives, sugar, olive, white wine vinegar

Taken from online-cookbook.com/goto/cook/rpage/0014F9 (may not work)