1 (4 ounce) can sliced mushrooms
1 (3 ounce) can sliced onions
1/2 cup sliced black olives
1 medium red onion, sliced
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried oregano
1 small red onion, sliced
1/8 teaspoon dried basil
1/2 teaspoon dried parsley
1 1/2 teaspoons dried marjoram
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
In a large bowl, mix mushrooms, onions, olives, vinegar, olive oil, salt, pepper and oregano. Mix well. Place mushrooms in a large saucepan, stirring constantly, until they are covered with cooking spray. Cover with olives.
Heat oil in a heavy skillet over medium heat. Saute mushrooms in oil 2 minutes, stirring constantly, until golden brown. Stirring onions, continue to brown seconds before stirring.
Stir mushrooms into onion mixture, mixing well. Add red onion slices, basil, parsley, marjoram and rosemary. Stir.