from Chef Eileen of the Isaac H. Evans
3 lbs fresh mushrooms; rinse clean and trim stems; cut in half or quarters if very large, otherwise leave whole as they will shrink as they marinate.
Whisk together the following:
1 cup extra virgin olive oil
2 cups red wine vinegar
1 red onion, chopped
1/4 cup sugar
4 T. Accent
3 T. salt
2 T. minced fresh garlic or 1/2 tsp. garlic powder (fresh is best)
1 tsp. pepper (coarse, fresh ground is best)
pinch red pepper flakes
1 T. fine chopped fresh oregano or a pinch of dried oregano (fresh is best)
Add cleaned mushrooms to marinade and allow to marinate for two or three days, stirring occasionally.