Recipe courtesy of Mary Sue Milliken and Susan Feniger
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30 bites



Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.

Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.

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