• 1 lb. button mushrooms
• 2 celery stalks chopped
• 2 cloves chopped garlic
• 1 teaspoon oregano
• 1 teaspoon marjoran
• 1/8 teaspoon hot pepper
• 1 part red wine vinegar to 3 parts
  extra virgin olive oil
  
  

Directions Below

Cut mushrooms in half. Roughly chop celery. Place mushrooms and celery in pan. Cover with water cook together for 5 minutes. Drain.

Place drained mushrooms and celery in 16 0z. mason jar
Place garlic, oregano, marjoran, hot pepper in jar and add olive oil and vinegar (3 parts extra virgin olive oil
to 1 part wine vinegar). Add enough olive oil and vinegar
to cover jar contents.

Place cover on jar, refrigerate overnight before serving.

KEEP REFRIGERATED. DO NOT PUT UP ON SHELF
LASTS 1 MONTH IN REFRIGERATOR