stored in a jar
blend of mushrooms, onions and garlic
1/3 cup red wine vinegar
1/3 cup olive oil
1/3 cup burgandy wine
1 medium onion, thinly sliced
1 tsp. salt
2 Tbsp. dried parsley
1 tsp. ground dry mustard
1 Tbsp. agave nectar
8 cloves garlic, peeled and thinly sliced
1 lb. small portabello mushrooms, cut these in half
In a medium saucepan, mix red wine vinegar, olive oil, wine, onion, salt, parsley, dry mustard, agave nectar, and garlic.
Bring to a boil.
Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.