2 lb. med.-sized fresh mushrooms
1 cup water
1 cup red wine vinegar
1 cup olive oil
2 bay leaves
1/2 tsp. crumbled thyme leaves
1/2 tsp. onion powder
2 tsp. salt
12 peppercorns
2 cloves garlic, minced
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Wash mushrooms and drain well.
Trim ends. Combine remaining
ingredients in a large saucepan
and bring to a boil. Lower heat;
simmer 5 minutes. Add mushrooms
and simmer 10 minutes. Let stand
until cool, then chill. At serving
time serve with toothpicks for
spearing. Serves 6-8.