1 1/2 lb fresh mushrooms 2/3 cup wine vinegar 2/3 cup olive oil 1 teaspoon onion juice 1 tablespoon Bonanza Seasoned Salt 1 teaspoon each of chopped chives and parsley Slice mushrooms in half and place in mixing bowl. In a small saucepan, combine the remaining ingredients and stir while bringing to a boil.
Pour over mushrooms, cover and refrigerate for at least 24 hours.
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