1/4 lb. wine cap or other firm savory mushrooms
2 Tbsp. olive oil
2 Tbsp. sherry vinegar
2 Tbsp. diced red onion
1 clove garlic
1 tsp. brown sugar, packed
1/4 tsp. minced rosemary or herbs you like
1/4 tsp. whole black peppercorns
1/8 tsp. red pepper flakes
1/4 tsp. salt, or to taste
ground black pepper to taste
1 Tbsp. chopped fresh parsley leaves
In a pot of boiling salted water, cook mushrooms 3 to 4 minutes, then drain well.
Cool then chop into bite-sized pieces
In a large bowl combine all ingredients, then transfer to air-tight container.
Great eaten right away out of the jar, but even better after several hours.
Also good after grilling in a basket!