1/4 lb. wine cap or other firm savory mushrooms 2 Tbsp. olive oil 2 Tbsp. sherry vinegar 2 Tbsp. diced red onion 1 clove garlic 1 tsp. brown sugar, packed 1/4 tsp. minced rosemary or herbs you like 1/4 tsp. whole black peppercorns 1/8 tsp. red pepper flakes 1/4 tsp. salt, or to taste ground black pepper to taste 1 Tbsp. chopped fresh parsley leaves
In a pot of boiling salted water, cook mushrooms 3 to 4 minutes, then drain well. Cool then chop into bite-sized pieces
In a large bowl combine all ingredients, then transfer to air-tight container. Great eaten right away out of the jar, but even better after several hours.
Also good after grilling in a basket!