1 pound small button or Bella mushrooms – cleaned

1 small jar rinsed pimento peppers

3/4 cup jarred drained pearl onions

2-3 tbsp. chopped fresh parsley

Dressing – OR can use favorite Italian, Greek or Vinagrette Dressing

1/4 cup extra virgin olive oil

1/4 cup apple cider vinegar / red wine vinegar

1/4 cup finely diced red onions

3-4 cloves minced or sliced garlic

1 tsp. dijon mustard

2 tsp. brown sugar

1/2 tsp. dried oregano

1 tsp. whole black pepper corns

1/4 tsp. crushed red pepper flakes – optional

1 bay leaf salt and pepper to taste

*Mix above ingredients and whisk well to combine Clean mushrooms and place in salted boiling water.

Cook for 3-4 minutes until tender.

Drain and cool to room temp.

In bowl mix cooled mushrooms, dressing, chopped parsley, drained pimentos and pearl onions.

Gently mix.

Place in lidded container and refrigerate for 8 hours or up to 3-5 days.

Serve at room temperature.