1 pound small fresh mushrooms
3/4 cup wine vinegar
1/2 cup salad oil
1/4 cup water
1 leaf bay leaf, broken
1 teaspoon fennel seeds, crushed
1/4 teaspoon salt
1/2 teaspoon seasoned pepper
1 clove garlic, pressed
1 tablespoons parsley, minced
Rinse mushrooms quickly or wipe with damp paper towels.
Combine the remaining ingredients except garlic and parsley and boil for 5 minutes. Pour over mushrooms and stir well. Add garlic.
Cover and refrigerate at least 12 hours. Stir or turn occasionally.
Sprinkle with parsley, drain and serve.