Pickled Mushrooms - cooking recipe

Ingredients

1/3 c. dry white wine
1/3 c. white wine vinegar
1/3 c. salad oil
1/4 c. finely chopped onion or shallots
2 (6 oz.) cans mushroom crowns, drained (about 2 c.)
2 Tbsp. snipped parsley
1 small clove garlic
1 bay leaf
1 tsp. salt
1/4 tsp. dried thyme, crushed
dash of freshly ground pepper

Preparation

In saucepan, combine all ingredients except mushrooms.
Bring to boiling.
Add mushrooms and return to boiling.
Simmer, uncovered, 8 to 10 minutes.
Ladle into hot sealed jars or cool and store in covered container in refrigerator until ready to serve.
Makes 2 1/2 pints.