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2 lbs. button mushroom caps 3 cups white vinegar 12 peppercorns 1 large bay leaf 4 cloves garlic 1/2 t. oregano 1/3 cup olive oil 1/3 cup corn oil
Clean and dry mushrooms. Boil together remaining ingredients. Add mushrooms. Bring back just to boil. Add a little salt. Let cool in marinade. Drain and serve as appetizers. Source: My Old Recipes