by Daniel Rogov
In a mixing bowl beat together the vinegar, olive oil, salt and black pepper. Add the onion and parsley, mix well and then add the mushrooms, turning gently to be sure all the slices are coated. Marinate 2 - 3 hours, turning occasionally. Serve chilled on lettuce leaves.
(Serves 4 - 6)
Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.
Source: Rogov's Ramblings