2 lbs button mushrooms
1 cup finely chopped red onion
1/2 cup finely minced pimento
8 cloves garlic minced
1/2 cup minced parsley
2 bay leaves , crushed
1 tsp dried oregano
1/2 tsp celery salt
Red pepper flakes crushed
3tsp brown sugar
3/4 cup olive oil
1.50 cup white wine vinegar
5 tsp kosher salt
Separate caps from stems
Bring water to boil. Once boiling add caps and stems for 6 minutes or until they are tender
Drain mushrooms well and add to bowl with all other ingredients
Place in jar and refrigerate
Serve at room temperature after 8 hours
